Monday, June 9, 2008

Staying in for Chinese

Finally gonna post that recipe for hot and sour soup now that I've made it twice and been really impressed with the results. I got the recipe off an episode of America's Test Kitchen (of course the recipe isn't featured in either of the TWO ATK cookbooks I already own).

Since I refuse to register on their website, I couldn't get the actual recipe, but here's what they say about it if you're interested.

Of course I forgot to break out the camera until the soup was mostly assembled, so here's what your finished product should look like.

And here's the chopped scallions you should liberally scatter atop your bowl. (I was sort of desperate for photos at this point.)

This is what Andy looked like after eating two bowls of the stuff. Um, he passed out from delicious soup-coma happiness, not food poisoning or anything.

DEFINITELY recommend trying this recipe out. After two incredibly easy and successful attempts, I give it two very enthusiastic thumbs up.

Hot and Sour Soup

1 cup tofu
1 cup thinly sliced pork

Pork Marinade
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch

6 cups chicken broth
1 cup shitake mushrooms (no stems)
1 cup bamboo shoots
Slurry of 3 tablespoons cornstarch and 3 tablespoons water
1 teaspoon white pepper (Do not sub black pepper or it won't be the same. Trust me.)
2-3 teaspoons chili oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar

Egg Mixture
One beaten egg
Slurry of 1/2 teaspoon cornstarch and 1 tsp water

Scallions for Garnish

1. Squeeze excess water from tofu by draining on a plate with weighted plate on top. Cut fat from pork and slice into very thin, bite-size pieces. Combine 1 Tbsp soy sauce, sesame oil and 1 tsp corn starch and marinade pork for 10 min.

2. Cut tofu into bite-size strips and bring chicken broth to a gentle boil. Add mushrooms and bamboo shoots. Simmer for 5 min.

3. Add tofu, pork and excess marinade. Cook for 2 minutes and thicken with 3 Tbsp cornstarch and 3 Tbsp water slurry. Add white pepper, chili oil, vinegars and 3 Tbsp soy sauce.

4. Remove from heat. Mix egg with slurry (1/2 tsp cornstarch and 1 tsp water). Gently drizzle small spoonfuls of egg mixture over soup and let sit for 1 minute.

5. Reheat and stir soup to incorporate egg. Top with diced scallions and serve.

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