Sunday, May 5, 2013

Hot and Sour Soup

I always judge a Chinese joint by their hot and sour soup.

We used to have a favorite joint but the owners passed it down to their relatives and the quality completely dropped.  And they screwed up our order not once but twice.

So we tried a new place.  The hot and sour soup tasted like thinned sweet and sour sauce.  And everything was very greasy.

So I was craving hot and sour soup with no place to do order it from.  What is a food blogger to do?

MAKE IT HERSELF.

And now I wonder why I kept ordering it.  I had to go buy two ingredients to make it--tofu and dried black mushrooms.  This cost a grand total of $2.79.  And I made enough soup for six.


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Hot and Sour Soup

8 dried black mushrooms

4 cups chicken stock

8 shitake mushrooms, thinly sliced
8 ounces of tofu, thinlysliced
8 ounces thinly sliced pork

2T rice wine vinegar
2T soy sauce

1 T cornstarch

2 T freshly ground black pepper

2 eggs beaten

Scallions for garnish

METHOD:

Take your dried black mushrooms and put them in a large drinking glass.  Fill the glass with hot water.

Bring the chicken stock to a boil.  Add the next three ingredients and bring to a simmer.  Add the vinegar and soy sauce.

In a small bowl mix the cornstarch with a little bit of water until it looks like skim milk.  Add it to the soup.

Stir well.

Let simmer for 15 minutes.

Check your dried mushrooms, they should be really big.  Pull them out and slice them thinly.  Add the mushroom water to the soup.  Add the mushrooms too.

Add the pepper.

Taste it.  What does it need?  I like mine more sour so I added more vinegar.

Take it off the heat and add the beaten eggs.  Stir quickly to make little ribbons of egg.

Beat your self up thinking about all the soup you could have made instead of buying it.

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