Hot and Sour Soup
Jo Vestal was the first one to introduce this to the family as something that was possible to make at home. This recipe is based on a cookbook sent by Jo, but we are not positive that it is the version she makes.
Ingredients
6 cups chicken stock (canned broth is o.k.)
3 Chinese mushrooms or tree ears, soaked according to package directions
1/2 cup shredded pork
1/2 cup shredded bamboo shoots
1/2 cup shredded water chestnuts
1/2 cup tiger lily buds, cut in 1 inch pieces, soaked according to package directions
1 1/2 tbsp light soy sauce
1 tsp salt (or omit if broth salted)
1/2 cup bean curd, in small cubes
3 tbsp vinegar
1/2 tsp pepper
2 tbsp cornstarch
1/4 cup water
1 egg, lightly beaten (optional)
1 scallion, chopped
sesame oil
Instructions
Soak mushrooms and tiger lily buds. Add the water from soaking to chicken broth. Bring to boil. Add pork, bamboo shoots, water chestnuts and tiger lily buds and cook 1 minute. Add soy, salt and bean curd and bring to boil again. Make a mixture of vinegar, pepper, cornstarch and water. Add to soup and stir until thick. Remove from heat and while stirring, gradually pour in egg so that it forms threads. Garnish with scallions and add sesame oil to taste.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.