Hot & Sour Soup
It is pouring all weekend, so I think you should make soup! Here is a recipe. Now all you have to do is read the blog post, buy ingredients from an Asian market, make the soup, snap an Instagram picture, tag me in the picture (@jenspinky), and then comment on the recipe below. Easy!
- Use white vinegar for a Chinese takeout flavor; use chinkiang vinegar for an authentic flavor.
- The proper amounts of soy sauce and vinegar depend on your own tastebuds. I offer the minimum amounts in the recipe, so you will likely want to add more.
- Homemade chicken stock is the main ingredient. Avoid the one-dimensional and expensive store-bought stock!
- 2 chicken backs (or equivalent amount of leftover bones)
- 1 tablespoon sesame oil
- a handful of dried Shiitake mushrooms, reconstituted and sliced
- a handful of dried wood ears, reconstituted and chopped
- a handful of bamboo shoots, sliced
- 1 block of firm tofu, sliced into long, thin rectangles
- 3 tablespoons regular soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons white vinegar
- 3 tablespoons corn starch mixed with 3 tablespoons water
- 1 egg
- 2 green onions, thinly sliced
- White pepper
Make chicken stock with chicken backs and 2 quarts of water. Bring to a boil and then simmer for 2 hours. Strain the stock through a sieve and discard the bones. Clean the pot because you will reuse it.
Heat sesame oil in the pot. Stir-fry mushrooms, wood ears, and bamboo shoots until fragrant. Add tofu, chicken stock, regular soy sauce, and dark soy sauce. Once the soup boils, lower heat to a simmer and cook for 20 minutes.
Add vinegar. Add corn starch and water mixture, and stir to thicken the soup. Beat the egg in a bowl and add the egg in a steady stream while *slowly* stirring the soup. Add green onions and white pepper.
Give the soup a taste and add more soy sauce and/or vinegar, depending on your tastebuds!