Tabasco sauce or chili oil (optional)

Instructions

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   Slice the mushrooms and saute with oil in the soup pot (you can eliminate fat by just tossing the mushrooms in the stock without sauteing them, but they shrink something awful!). Add the stock (I used ch****n, which is traditional, but this is cross-posted to rec.food.veg, so I can't say that). Most people will want the stock to have salt, but remember that the soy sauce is salty. Add the ginger, heat to a boil, and simmer gently for 20 minutes. At some point you may wish to discard the ginger so some unsuspecting soul doesn't bite into it and get a mouthful of heat. You may wish to do the rest differently, but my wife is always in the kitchen preparing another last-minute dish, so I like to get all my ingredients together and ready. Get five small bowls. Put the vinegar, soy sauce, ground white pepper and (optional) hot sauce in one and mix. Put the corn starch and water in the next and mix. Put the (optional) egg in the next and beat lightly. Put the green onion in the next, and the tofu and matchstick-cut bamboo shoots in the last. A few minutes before you are ready to eat, turn the heat to medium. Add the tofu and bamboo shoots and wait until heated. Add the soy sauce mixture, heat until boiling. Stir corn starch mixture and add to rapidly boiling soup. Boil for a long minute until it thickens. Reduce heat. If using egg, stir the soup in one direction until it's moving pretty well. Dribble the egg in, forming long strands. Let the strands firm (20 seconds). Add sesame oil and stir. You can float the green onions on top, or stir them in. Serve, with chili oil available for those who like it hotter. FROM: Terri Huggett Saved from the net. Don't know if all the ingredients are easy to find. Hope it helps. Terri Huggett [email protected] ---------------------------- From: [email protected] (Cynthia K. Harkins) Path: iraq!harkins http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (2 of 10) [12/17/1999 12:02:18 PM]

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   COLLECTION: Hot and Sour soup Hot & Sour Soup Ingredients: . 7 1/2 cups chicken broth - use canned over cubes . 1/4 - 1/2 lb. pork - shredded Marinade: 1/2 tsp. cornstarch 1 tsp. sesame oil 1/2 tsp. sherry . 3 cups hot water . 20 small dried tree ears . 20-30 dried tiger lily buds . 8-12 dried Chinese (black) mushrooms . 6-12 oz. fresh mushrooms - sliced . 1-2 cans water chestnuts - sliced . 1 carrot - shredded . 1 can bamboo shoots - shredded (optional) . 1/2 - 3/4 lb. tofu - shredded . 6 tbsp. cornstarch . 6 tbsp. COLD water . 1/4 cup Worcestershire Sauce . 1/4 cup Vinegar . 1 egg - beaten . 1/2 - 1 tsp. black pepper . 1/2 - 1 tsp. white pepper . 2 - 4 tbsp. brown sugar (optional) . 1 tbsp. sesame oil . Tabasco sauce (to taste) Directions: Preparation: 1. Start heating chicken broth on low heat. 2. Mix marinade ingredients and add shredded pork. Let stand at least 20 minutes. 3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (3 of 10) [12/17/1999 12:02:18 PM]

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   COLLECTION: Hot and Sour soup water and let soak for 20 minutes. 4. While the meat is marinating and the dried ingredients are rehydrating, slice and shred the vegetables and tofu. 5. When the dried ingredients are done soaking, remove the stems from the Chinese mushrooms and slice them. Remove the stems from the tiger lily buds and remove any hard spots from the tree ears. If the tree ears are too large to fit on a soup spoon cut them. 6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water. Making the soup: 1. Bring the chicken broth to a full boil and reduce heat to medium. 2. Add all of the vegetables (tree ears, tiger lily buds, Chinese mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo) and simmer for 3-4 minutes. 3. Add pork (with marinade) and tofu and wait until soup is boiling. 4. Add Worcestershire sauce and vinegar. 5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait until soup thickens slightly. 6. Stir beaten egg into soup. 7. Add black pepper, white pepper, brown sugar, sesame oil, and Tabasco. --------------------------- From: [email protected] (Gary Allen) HOTSOUR-SOUP-2(SP) USENET Cookbook HOTSOUR-SOUP-2(SP) HOT AND SOUR SOUP HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup I learned this recipe while taking Szechuan cooking classes. This soup is very popular in this country. It comes in a great many varieties, and can range from very mild to very spicy, and from a soup to almost a stew. This particular recipe is a medium spicy soup that should be within most peoples' tolerance range. http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (4 of 10) [12/17/1999 12:02:18 PM]

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   COLLECTION: Hot and Sour soup