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Hot and Sour Soup
Truly one of our family favorites. Stacy always asked for this whenever she comes home. In fact she got tired of asking so she learned to fix it herself. Because its so popular we usually double the recipe so everyone can really pig out.
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.
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