hot and sour soup

December 15, 2012

prep time: 20 minutes       cook time: 20 minutes       makes 6 servingsDSCN4120-002

ingredients
3 chinese wood ear (mu er), sliced
6 shiitake mushrooms, sliced
1 small can of bamboo shoots, sticks
2 T red wine vinegar
1 T white or rice vinegar
1.5 T soy sauce
1 T cornstarch
5 c chicken broth
1/2 block of firm tofu, diced in small cubes
2 eggs, beaten
1 tsp sesame oil
2 scallions
1/4 tsp salt
1.5 tsp pepper
1/4 tsp chili oil

directions

  1. pour boiling water over mushrooms and wood ear until covered and allow them to soak for 20 minutes.
  2. mix both vinegars, soy sauce, salt, pepper, sesame oil, and chili oil together and set aside.
  3. open can of bamboo shoots and drain.
  4. pour chicken broth into a pot and bring to a boil over high heat.
  5. check on mushrooms and wood ear. slice and then reserve the liquid and mix with cornstarch.
  6. tofu should be cut into small cubes.
  7. add tofu, mushrooms, wood ear, bamboo shoots, vinegar mix, and cornstarch mix to broth. mix and bring back to a boil.
  8. once it comes to a boil, remove from heat. while stirring the soup, slowly pour the beaten eggs into the broth to allow it to instantly cook and feather into the soup.
  9. serve immediately and sprinkle the scallions over each serving as garnish.

source (my own photo above)

SO tasty ! i was a little nervous about making this because i was afraid it wouldn’t be quite as good as my dad’s. it wasn’t as good, but it was pretty darn good considering this is my first attempt at making it. i was pleasantly surprised and satisfied with the end result. who doesn’t like to have soup on a cold wintry day?

in fact, i already had two bowls of it and i am STUFFED ! i can’t wait to have more of it for a meal tomorrow 🙂

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2 Responses to “hot and sour soup”

  1. sc said

    so what changes so it’s like ba’s? i may have to make this sometime 🙂

    • eatfeat said

      the taste was a little different, not much. also ba’s version is a little thicker (he probably uses more cornstarch). i used the entire block of tofu because lance and i don’t really like or eat tofu often (and i don’t think you can buy tofu in half blocks), so it didn’t make sense to leave half… although half would’ve been quite enough. so the batch i made has a lot of tofu. i also didn’t realize that wood ear expands a lot. i used more than i would’ve liked. the only ingredients that i really really like in hot and sour soup are the bamboo shoots (i used a large can) and the shiitake mushrooms. all the adjustments in ingredients are listed above already.

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