Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant)

Gandalf The White's Note:

This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they have as a specialty. This recipe is authentic to the region, both because Betty is from the region and based on review of Chinese regional cookbooks. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb!

• Total Time: 30 mins
• Prep Time: 25 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 118.29 ml dried lily buds (day lilies)
• 118.29 ml dried wood ear mushrooms
• 118.29 ml firm tofu, julienned (this will usually be 1 block or cake of tofu)
• 177.44 ml pork, finely julienned (comments for vegetaring alternative)
• 2 eggs, lightly beaten
• 118.29 ml bamboo shoot, julienned (canned or fresh)
• 29.58 ml cornstarch
• 118.29 ml water
• 141.74 g white vinegar
• 2.46 ml sugar
• 141.74 g soy sauce (see comments)
• 4.92 ml salt
• 1.23 ml garlic powder (see comments)
• 4.92 ml cayenne pepper, ground
• 4.92 ml white pepper, ground
• 1419.54 ml chicken broth (see comments)
• 29.58 ml scallions, finely chopped
• 29.58 ml gingerroot, finely chopped
• 4.92 ml sesame oil (optional)

Directions:

1. Clean the dried day lilies, soak them in warm water for about 20 minutes.
2. Cut off the hard, tough tipof the stem and then cut the day lilies in half.
3. Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces.
4. Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat.
5. Cook the pork for 3-4 minutes, until the broth comes to a boil again.
6. Add the tofu, mushroom pieces, bamboo shoots, and day lilies.
7. Let the pot return to a boil, then reduce heat to maintain a low boil.
8. Add the soy suace, spices, vinegar, salt and sugar.
9. Taste the soup, adjusting the vinegar (you may need up to another ounce) for the "sour" and salt for balance.
10. Mix the corn starch and water to create a paste for thickening.
11. Add the cornstarch mixture slowly, stirring constantly.
12. Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg.
13. Turn off the heat.
14. Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil.
15. Comments on ingredients & substituions:.
16. Dried lily pods and wood ears (also called "tree ears" or "fungus") available in most oriental markets.
17. Tree ears may be labeled "Hu Bei".
18. Pork -- For vegetarian alternative, replace pork with shiitake mushrooms or other flavorful alternatives (e.g., portobellos).
19. Soy sauce -- Recipe uses regular soy sauce -- if using a "lite soy" variety, you may have to adjust the amount of salt to taste.
20. Vinegar -- the vinegar is the essence of the "sour" aspect of this soup, and distilled white vinegar gives you the highest acidity; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute and not provide the required "kick" or add extraneous flavors.
21. Garlic -- garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients.
22. Sesame oil -- adds a shimmer and smoky flavor to the final product.

Reviews

[dink's sandy]

used pork that i had cooked with the marmalade recipe bought everything it called for.i was unsure as i had never cooked with any of these ingredients before BUT it turned out fantastic they ate and ate.i froze some since i had doubled the recipe so i will let you know how that turns out thanks sooo much