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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My mother learned this recipe from classes she took with Yo Yee back in Maryland. When I made this for a party, almost everyone asked for the recipe. It's the best hot and sour soup out there. Leave out the meat, as I always do, and it is vegetarian. Yo Yee says to be creative, find whatever leftovers you can in your refrigerator and put them in the soup - meat, chicken, shrimp, crabmeat, vegetables - of course you can make it from scratch as follows: Ingredients:
1 tablespoon wood ear mushrooms |
1/2 lb tofu |
1 small bamboo shoot |
1 tomato |
1/2 lb pork or 1/2 lb beef |
1 teaspoon cornstarch |
1 teaspoon rice wine |
1/2 teaspoon pepper |
1/2 teaspoon sugar |
1 tablespoon dark soy sauce |
1 tablespoon vinegar |
1/2 teaspoon sesame oil |
1 whole scallion, chopped |
4 cups broth |
3 tablespoons cornstarch |
1 egg, beaten |
Directions:
1. Soak wood ears in warm water for 10 minutes. Drain and shred if large ones are used. Dice tofu, bamboo shoot, tomato. Chop the meat and mix with 1 tsp cornstarch and wine.
2. In a soup tureen, mix the pepper, sugar, soy sauce, vinegar, sesame oil and scallion. Set aside.
3. Bring the broth to a boil. Add the protein and veggies in the order listed above, stir and bring to a boil again after each addition. Thicken with the rest of the cornstarch (mixed with a bit of water so it doesn't clump). Add the egg and stir gently until cooked.
4. Pour soup into the tureen with other seasonings, stir and serve hot.
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