Hot and Sour Soup

Does anyone have a realative easy recipe for H&S soup? Are any of
the packet varieties any good?

CRB

On Oct 28, 5:33*pm, Carol1235 <[Only registered users can see links. ]> wrote:

Here is one I know that you will enjoy. The problem is that you can't
stop eating it.

This is GREAT!

5 minute -- Sour & Hot Soup
by Gary Hayman

2 qts. Water
` Chicken Bouillon (*1)
1/2 cup Ham, cooked, shredded (*2)
1 Onion, large, sliced very very thin
1 Carrot, shredded
1/2 cup Dried Chinese Mushrooms
1 can Bamboo shoots, shredded or sliced
1/2 tsp. Pepper
-----
4 tbs. Vinegar
6 tbs. Soy Sauce (Japanese regular or lite)
3 tbs. Sherry
1 tsp. Ginger, minced
2 tsp. Thai Hot Sauce (or Tabasco, adjust for
taste)
-----
8 tsp. Cornstarch
1/2 cup Water
-----
3or4 tbs. Eggs, beaten (or egg substitute)
1/2 bunch Spring Onions, diced
6 drops Sesame Oil

Have all ingredients prepared and ready before starting,
for the construction of this is rather quick.

Boil water and add chicken bouillon. (1* - I use 1 tbs. +
of paste concentrate chicken bouillon, but you can use the
powdered or cube type. Just make sure that the liquid
tastes like chicken stock.)

When boiling add ham, onions, carrots, mushrooms, bamboo
and pepper. Boil for 2 minutes. While it is heating to
boil, mix vinegar, soy sauce, ginger, and hot sauce
together. Add this at the 2 minute mark and continue to
boil for 1 minute more. Mix cornstarch and water together
and add to the pot at this time, stirring while mixture
thickens. Slowly pour in beaten eggs in a fine thread,
stirring gently. Immediately remove from heat.

Let cool a bit then add spring onions and sesame oil if
desired. Serves 8 - 12 people. Improves with age.

(*2) You can substitute shredded cooked turkey, chicken,
pork, etc.

If you want, you can add, for more body, 1/2 to 1 cup
cooked rice or cooked thin rice noodles. You can greatly
alter the recipe for different effects and tastes.

==========

A couple or more hints for you.

Makes sure your pot is big enough -- you are using 2 qts
of liquid plus ingredients. You are going to stir and it
expands as it boils; so use one that has room.

Really have all your ingredients prepared ready-to-go. I
divided the recipe into blocks. You can use a bowl for
each block and add your ingredients to the bowls to be
quickly used.

I go lightly on the hot sauce -- but you can adjust. You
want your tongue to tingle for a minute after you stop --
but not to burn it off. I'm not a Tabasco fan so I use
little but ramp-up the black pepper instead. Since I am
sure you will be making this often, start easy and adjust.

You may use a variety of vinegars. Today I used a
combination of apple cider vinegar and rice wine vinegar.
At times I use regular white vinegar. Experiment, but don't
use too much. You would like to capture the sour taste on
the rear sides of your tongue but that it not be
overwhelming. It needs to be there for the soup to be 'sour
and hot.'

For the cornstarch/water to work it has to be well mixed
before you put it in (you may have to stir immediately
before if you have placed it in a bowl waiting to be
added); the soup must be boiling so that the thickening
takes place; that you add enough, but not too much, of the
cornstarch/water so that the soup thickens slightly in that
Chinese way. Don't turn it into gravy, just a thick soup.
Have enough extra cornstarch/water on hand as a back-up in
case you find it is not thick enough after a minute of
boiling.

If you are not familiar with the Sesame Oil it is used
here as a slight flavoring. Don't use too much. You add it
after as it doesn't really take to cooking. Start with your
6 drops or so and adjust in later endeavors.

I mainly use ham, julienned, but I often use beef and
chicken cut in strips. Leftover work well too.

Sometimes I add other vegetables such sprouts, peas,
Edamame, and transparent Yam noodles.

As I said, although great a first, it is even grater when
it cools down or you eat it later or the next day -- if it
lasts that long.

Enjoy ..........

Gary Hayman
Greenbelt, Maryland
Gary's WEB Pages
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