Ellen's Hot And Sour Soup Recipe
Ingredients
| Homemade chicken broth - 8 cups, defatted | ||
| Shiitake mushrooms | 1 Ounce, dried | |
| Rice wine vinegar | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/3 Cup (16 tbs) | |
| Scallions | 3 | |
| Carrot - 1 small, peeled and finely julienned | ||
| Snow peas | 2 Ounce | |
| Bamboo shoots | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm) | |
| Ginger | 1 Tablespoon, peeled | |
| Shrimp | 4 Ounce, deveined | |
| Pork tenderloin or boned pork chops - 8 ounces, coarsely chopped | ||
| Hot chili oil - 1/2 teaspoon or more to taste | ||
| Cornstarch | 1/4 Cup (16 tbs) | |
| Enoki mushrooms - 1 ounce, stems trimmed, or white mushrooms - 4 ounces, cleaned, stems trimmed, and thinly slivered | ||
| Fresh bean curd - 8 ounces, cut into 1/4-inch cubes | ||
| Peas | 1/2 Cup (16 tbs), cooked | |
| Salt | To Taste | |
| Noodles – as needed, crispy fried, for garnish | ||
Directions
GETTING READY
1. In a saucepan, pour 2 cups of the chicken broth and bring it to boil.
2. Add the shiitake mush-rooms and remove from the heat.
3. Let it soak in broth for 1 hour.
4. After 1 hour, spoon out shiitake mushrooms and strain the liquid through a fine mesh sieve lined with cheesecloth.
5. Keep the liquid aside for cooling.
6. Chop off the tough stems.
7. Slice the mushroom caps thinly.
8. Refrigerate the reserved liquid until slightly chilled.
9. Combine the chilled liquid with the chili oil and corn-starch.
MAKING
10. In a soup pot, boil 6 cups chicken broth, the vinegar, and soy sauce.
11. Add the shiitake mush-rooms, scallions, carrot, snow peas, bamboo shoots, garlic, ginger, shrimp, and pork.
12. Heat to boil the soup again.
13. Simmer gently over reduced heat for 8 minutes.
14. Gradually add the chilled liquid mixture to the soup; keep stirring gently.
15. Add the enoki mushrooms, bean curd, and peas.
16. Simmer with constant stirring for about 2 minutes until the soup thickens slightly.
17. Season with salt to taste.
SERVING
18. Garnished with crispy fried noodles.
1. In a saucepan, pour 2 cups of the chicken broth and bring it to boil.
2. Add the shiitake mush-rooms and remove from the heat.
3. Let it soak in broth for 1 hour.
4. After 1 hour, spoon out shiitake mushrooms and strain the liquid through a fine mesh sieve lined with cheesecloth.
5. Keep the liquid aside for cooling.
6. Chop off the tough stems.
7. Slice the mushroom caps thinly.
8. Refrigerate the reserved liquid until slightly chilled.
9. Combine the chilled liquid with the chili oil and corn-starch.
MAKING
10. In a soup pot, boil 6 cups chicken broth, the vinegar, and soy sauce.
11. Add the shiitake mush-rooms, scallions, carrot, snow peas, bamboo shoots, garlic, ginger, shrimp, and pork.
12. Heat to boil the soup again.
13. Simmer gently over reduced heat for 8 minutes.
14. Gradually add the chilled liquid mixture to the soup; keep stirring gently.
15. Add the enoki mushrooms, bean curd, and peas.
16. Simmer with constant stirring for about 2 minutes until the soup thickens slightly.
17. Season with salt to taste.
SERVING
18. Garnished with crispy fried noodles.
Chef
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