HOT AND SOUR SOUP
This is the soup I cut my teeth on when I first discovered la at Chef Chu’s in Los Altos, California in 1970 and it’s still one of my favorites. You can add any protein goodies you like, raw or cooked, and omit the tofu if you wish. Remember to save the mushroom & lily bud rehydrate for the soup. Prepared soup base can be used or you can use either regular or even some type of medicinal Chinese soup base. When you rehydrate your dried mushroom, tiger lily buds and tree ears be sure to save the liquid which you can then incorporate into your stock
6 cups chicken or pork stock, base will do in a pitch
2 ounces julienned dried Chinese mushrooms, rehydrated
2 ounces tree ears, black fungus, julienned, rehydrated
2 ounces tiger lily buds, end removed, rehydrated
2 ounces julienned pork or chicken
4 ounces peeled and cleaned shrimp
4 ounces bamboo shoots Julienne
2 teaspoon soy sauce, mushroom soy if available
1 to 3 ounces rice wine or domestic vinegar
2 tablespoons minced ginger
To taste, granulated chicken base
2 tablespoons tomato paste or catsup
2 teaspoons chili paste or more if you like it spicy
1 teaspoon white pepper
2 teaspoons sesame oil
2 eggs well beaten
2 tablespoons corn starch slurry
2 ounces chopped green onions
8 ounces tofu cubed
- Bring stock to boil, add the 3 rehydrated items simmer for 3 minutes
- Add the next 12 ingredients return to boil
- Add eggs to BOILING soup stirring constantly to form “egg drops”
- Add corn starch slurry to boiling soup to thicken
- Remove from heat, adjust flavorings with base, add green onions and then gently fold in tofu
