{"id":1360,"date":"2012-05-01T13:38:41","date_gmt":"2012-05-01T20:38:41","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1360"},"modified":"2014-03-18T13:05:16","modified_gmt":"2014-03-18T20:05:16","slug":"chinese-hot-sour-soup","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/chinese-hot-sour-soup\/","title":{"rendered":"Chinese Hot & Sour Soup"},"content":{"rendered":"
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Updated 1\/6\/13<\/span>: Tonight we had hot and sour soup as our main dish. I used canned straw mushrooms this time. The recipe makes 2 big bowls or 4 small bowls. __________________________________________________________________
\nI love leftovers! I’m sitting at my desk eating leftover Chinese Pan Fried Noodles<\/a> that I made last week and Chinese Hot & Sour Soup that I made last night. I used most of the ingredients in\u00a0Garret McCord’<\/a>s\u00a0recipe for\u00a0Chinese Hot and Sour Soup<\/a>, but I only had fresh shitake mushrooms\u00a0(if you read his post, he has a fun description about how the type of mushroom is very important to family recipes). I also took a tip from Wandering Chopsticks<\/a>\u00a0to add the eggs before the vinegar to keep the egg from making the soup murky.<\/p>\n

1\/2 can straw mushrooms or fresh mushrooms (for other mushrooms that should go in this recipe or how to deal with dried mushrooms, check out the recipes that I link to above)
\n4 cups vegetable stock<\/a>
\n2-3 tablespoons soy sauce (this really depends on how strong & salty your stock is to begin with)
\n1-2 teaspoons sesame oil
\n1 1\/2 teaspoons white pepper (not black pepper!)
\n1\/2 can bamboo shoots
\n1\/2 package firm tofu cut into cubes (optional)
\n1 egg beaten
\n2-3 tablespoons vinegar (I used 2 of rice vinegar and 1 of white since we don’t have black vinegar)
\n1 tablespoon cornstarch
\nMore salt if necessary<\/p>\n

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  1. If using fresh mushrooms, saute them in a little sesame oil in a medium sauce pan otherwise throw in fresh or soaked dried mushrooms directly.<\/li>\n
  2. Add stock, soy sauce, sesame oil, white pepper, bamboo shoots, and tofu, and bring to a boil.<\/li>\n
  3. Reduce heat to medium and slowly pour in a stream of eggs. Eggs should form little strings.<\/li>\n
  4. Add the vinegar.<\/li>\n
  5. Mix cornstarch into a bit of cold water and then mix into soup. Once the soup is thickened a little, check for saltiness and add if necessary.<\/li>\n<\/ol>\n