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hot-sour-soup recipe

Date:    Thu, 03 Feb 94 12:34:13 EST
 From:    jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School)
 1/4 cup dried tree ear mushrooms (or use regular or fancy mushrooms).
 3 TBSP peeled, finely chopped (or grated) gingeroot (USE FRESH ONLY)
 1 cup chopped scallions
 5 TBSP reduced-sodium soy sauce
 2 tsp. red wine
 1/4 cup vinegar (use red wine or white)
 2 tsp. plus 1 TBSP cornstarch
 8+ cloves garlic coarsly chopped (or 4 TBSP. pre-minced)
 1.5 tsp red-pepper flakes (or cayenne pepper)
 1 TBSP hot-pepper paste (or tabisco or jalepona sauce)
 6 fresh water chestnuts (optional)
 1 cup low fat diced firm tofu
 1 tsp sugar
 1 tsp szechuan peppercorns (roasted and crushed) - optional
 Soak dried tree ear mushrooms in boiling water for about 15 minutes.  I also
 have used regular fresh mushrooms and shiutie (sp???) mushrooms.  Set aside. 
 Mix cornstarch (try with about 2 tsp.  if want thicker soup add rest of
 cornstarch) and cold water (1/4 cup) and set aside.  Take 1 TBSP ginger, 1/4
 scallions. 2 TBSP soy sauce, 1 tsp wine and vinegar. 
 Mix into a semi-paste (just stir for a bit).  Combine garlic and remaining
 ginger (PLEASE use fresh gingeroot, it really makes the recipie.  I tried it
 using dired ginger and it didn't taste nearly as good, it lost a lot).
         Heat large wok or pot and add 1 tsp or red wine.  Stir fry
 garlic and ginger paste for about 30 secs. on high heat.  Stir a lot.
 Add red-pepper flakes, hop pepper paste (or whatever you decided
 upon), water chestnuts and mushrooms.  Stir fry some more (30-60
 seconds) stiring a lot.  Then add semi-paste mixture made earlier
 (chives, soy, ect).  About 1 min.  then add tofu and rest of chives.
 Stir fry another 45 secs and add rest of ingrediants (sugar,
 peppercorns, rest of soy sauce) plus 2 cups of water.  Bring to boil
 and cook 2 minutes then add cornstarch mixture.  Cook until thickend
 (not to much longer).
         Taste for seasoning.  You may want more/less cayenne pepper and spice. 
 More vinegar to make it more 'sour'.  This only makes about 3-4 cups, so I
 always make it as a double batch.  It usually does not last a night, even with
 a double batch.  It is very HOT and will clear those clogged sinus's.
 kwvegan vegan