Hot and Sour Soup
Recipe submitted by Ani Weaver
Nationality/Ethnicity – Taiwan
The Story Behind the Recipe
Taiwan’s political and economic history has greatly influenced its
cuisine. Located about 100 miles off the east coast of China, the
country has been involved in trade with mainland China and Japan for
centuries.
Hot and sour soup is one of the common soups you can find at every
Taiwanese restaurant. Most hot and sour soups you can find at Chinese
restaurants in the U.S. are modified as American styles, but they are
very close to Taiwanese hot and sour soup. There is no better thing than
to have a bowl of hot and sour soup in the winter night.
Ingredients:
-
1 pound firm tofu, cut lengthwise into slabs about
1-inch thick
-
2 tablespoons cornstarch
-
¼
cup water
-
9 cups chicken broth
-
10 dried Chinese black mushrooms, softened in hot water
to cover for 20 minutes, stems removed, and caps shredded
-
1
½
cups finely shredded leeks, rinsed and thoroughly drained
Seasonings:
-
3 ½
tablespoons
Chinese black vinegar or Worcestershire sauce, or more to taste
-
2 tablespoons soy sauce
-
2 tablespoons minced fresh ginger, or more to taste
(powdered can be used)
-
1 teaspoon sesame oil
-
½
teaspoon salt
-
1 large egg, lightly beaten
Preparation
Directions:
Wrap the tofu in paper towels or in a cotton towel and place a heavy
weight, such as a skillet on top. Let stand for 30 minutes to press out
the excess water, then cut into thin julienne strips about 3 inches long
and
¼-inch
thick.
Combine the cornstarch and water and blend well.
Place the chicken broth in a large heavy pot and heat until boiling. Add
the black mushroom caps, leeks, and tofu to the chicken broth and heat
until boiling. Boil for about 3 minutes, skimming the surface to remove
any impurities. Add the seasonings and heat until boiling. Taste for
seasoning and add vinegar, ginger, or salt if desired. Slowly add the
cornstarch thickener, stirring constantly to prevent lumps and cook
until the broth has thickened. Remove from the heat and slowly add the
beaten egg, pouring it in a thin stream around the edge of the pot and
carefully stirring once or twice so the egg forms thin streamers and
cooks completely. Serve immediately.
Note: The soup can be reheated but the broth may become thin during
refrigeration, requiring additional cornstarch and water thickener.
