Sunday, October 03, 2010
Various recipies, various failures, finally I made a hot and sour soup I'm happy with.
1 cake tofu (fresh, if possible)
2 ounces pork tenderloin
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 cup bamboo shoots
1 handful of dried Asian mushrooms
6 cups water
1 cup chicken stock
2 teaspoons salt, or to taste
2 teaspoon granulated sugar
3 tablespoons soy sauce
4 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
2 teaspoon sesame oil
2 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
3 green onions, finely chopped
White pepper to taste
Hot chili oil, to taste
Hot and Sour Soup Directions:
Slice pork very thinly. Mix marinade ingredients and marinate pork for 20 minutes.
Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the mushrooms, soak in warm water for 20 minutes. Pick them out of the water, give them a good squeeze to remove fluid, and then chop finely. Return to the "mushroom water" and set this aside for now.
Bring the water to a boil. When it is boiling, add the bamboo shoots, mushrooms, and pork. Stir. Bring back to a boil and add the tofu.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired, using white pepper and chili oil to suit your heat level.
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and serve hot.
Karen is ill today, so she clapped her hands sharply and ordered soup(s).
2 lbs. roasted pumpkin flesh
3 cups chicken stock
3 cups 1% milk
3 tsp sugar
1 tsp chili flakes
1 tsp ground pepper
1 cup cooked white rice
pinch of ground cinnamon, to serve
Simplicity itself, put first six ingrediants in a pot, heat until just starting to boil, and puree' that stuff with a stock blender. Put a scoop of rice and a sprinkle of cinnamon in each bowl. Serve!