Hot and Sour Soup

Big Daddy's Kitchen

Big Daddy's Cooking with Attitude

Thai Chile

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Hot and Sour Soup

Truly one of our family favorites. Darling Daughter #2 always asked for this whenever she came home from college. In fact she got tired of asking so she learned to fix it herself. Because it’s so popular we usually double the recipe so everyone can really pig out.

¼ cup	dried wood ears (optional - see notes)
¼ cup	dried shiitake mushrooms
1 cup	sliced, fresh mushrooms (or whole straw mushrooms)
6 cups	chicken broth
½ cup	drained, canned bamboo shoots, rinsed and julienned
2 teaspoons	minced ginger
¼ teaspoon	salt
3 tablespoons	cornstarch mixed with equal parts water
1 large	egg
1	egg white
3 tablespoons	red wine vinegar
3 tablespoons	thin (regular) soy sauce plus a pinch of sugar
1 tablespoon	thick soy sauce
4 ounces	firm tofu, cut into 1/3 inch dice (use more if you wish)
½ teaspoon	sesame oil
1 tablespoon	crushed red pepper (use more for additional heat)
finely diced scallions for garnish

In separate bowls, cover the wood ears and dried mushrooms with hot water. Let soak about 30 minutes until softened. Drain and thoroughly rinse. Trim the rough ends from the buds and, if using shiitakes, coarsely chop them.

In a large saucepan combine the chicken stock, wood ears, all of the mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and red pepper and boil over moderately high heat for 2 minutes.

Beat the cornstarch mixture into the soup in a steady stream. In a bowl, combine the egg and egg white and beat into the soup. Stir in the soy sauces, tofu and sesame oil and cook over moderately high heat until warmed through. Garnish with scallions.