It’s supposed to be spring! It’s 37 degrees F outside. I want my salad and my fruit and my cold soups. Instead I’m back to this. But at least I can eat it by a sunny window. Gotta be thankful for the little things.
Hot and Sour Soup, adapted from a favorite, Mrs. Chiang’s Szechwan Cookbook
This is pretty much an assembly job. You work in steps and groups of ingredients, and then combine everything in the end, when they come together beautifully.
Bring a large pot of water to a boil, about 7 cups. While waiting for water to boil, put the following into separate bowls:
1/4 cup black fungus, aka dried tree ear or cloud ear fungus
1/4 cup dried lily buds
1/3 cup dried shiitake mushrooms
1 or 2 dried Chinese hot peppers (optional)
1/2 lb. pork meat (I like lean cuts here, so loin or tenderloin will do, as will boneless pork chops), cut into thin strips/shreds
When water is boiling, add about 2 cups total to the black fungus, dried lily buds, shiitake mushrooms, and hot peppers, just enough to cover. Let soak while you prepare the rest of the ingredients, about 20 minutes.
To the remaining boiling water, add 2 tablespoons of the shredded meat, decreasing the heat and letting it simmer for about 20 minutes.
Add the following to the remaining pork in the bowl:
1 tablespoon soy sauce
1 teaspoon cornstarch
Whisk together in another bowl (I know, this calls for a lot of bowls, but it’s worth it, trust me):
2 eggs
2 tablespoons cornstarch
2 tablespoons cold water
While things are soaking and simmering, prepare:
1/2 package firm tofu, julienned
1 teaspoon salt
6 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 green onions, trimmed sliced thinly
1/2 teaspoon freshly ground black pepper, or to taste
When tender, remove hard twiggy parts from the black fungus and de-stem the mushrooms. Slice fungus and mushrooms into thin strips. Tear the lily buds into long shreds with your fingers. Leave red peppers whole or slice into strips if you want your soup hotter.
Add the black fungus, lily buds, and mushrooms into the soup. Let simmer a few minutes, then add the julienned tofu, along with the salt, rice wine vinegar, and soy sauce. Increase heat and bring back to a boil. Reduce heat and simmer 7 minutes.
Give the marinated pork a final stir, then add to the soup along with the green onions, stirring well to prevent the pork strips from sticking to each other. Simmer 5 more minutes.
Give the egg-and-cornstarch mixture one last good whisk. Pour slowly into the soup, stirring gently to form shreds. Increase to heat to medium and let boil a few more minutes to thicken and clear. Add black pepper and stir once more to flavor.
Taste and add more black pepper and rice wine vinegar if necessary, or serve and let diners adjust seasonings at the table.
This would make a great addition to your fall or winter table. It’s particularly appropriate to prepare on St. Gabriel Taurin Dufresse‘s feast day on September 14.
Recent Comments