From: artemis@netcom.com (Michelle Dick)
Subject: Re: Request for Tofu soup Recipe
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Tue, 17 Nov 1992 14:59:23 GMT

In article <1992Nov16.220331.26527@svcdudes.com> Eric Gundrum <gundrum@svcdudes.com> writes:
>Speaking of vegan lunches. Can someone send me a recipe for good Hot and
>Sour soup, or other tofu soup. I've seen packages in the market, but they
>all contain msg, salt or sugar, drugs I have sworn off.
>
>Thanks. --eric

This isn't a strict recipe, but a general guideline.  Hot and Sour
soup is quick and easy if you have the ingredients on hand.  The basic
"hot and sour" broth can be made from vegetable stock, vinegar and
ground white pepper (white pepper is the key to a good hot and sour
soup -- serve it at the table as well for the fire-eaters who want to
clear their sinuses).  The traditional ingredients include soaked
cloud-ear mushrooms, soaked lily buds, sliced bamboo shoots, cubed
tofu, and for ovo-vegetarians, a raw egg or egg white swirled into the
simmering broth.  Don't forget to garnish the top with sliced
scallions.

A recipe sketch:

Soak the following in water till soft:

	dried cloud-ear mushrooms
	dried lily buds

When soft, slice the mushroom caps into slivers, and either leave the
lily buds whole or slice in half.

Heat to boiling:

	4 cups vegetable stock

add:

	mushrooms (from above)
	lily buds (from above)
	sliced bamboo shoots (canned or fresh)
	tofu (cut into small strips or cubes)

if you like a thicker soup, remove about a 1/2 cup of the hot broth to
a small bowl.  Add to the 1/2 cup of broth:

	1-3 tsp cornstarch or arrowroot powder

Mix well with a fork and then slowly add the mixture back into the
cooking pot.  Also add:

	1/2 to 2 tsp toasted sesame oil

Sesame oil is great stuff.  I'm watching added fats now, so I don't
use as much as I used to.  I buy the toasted black sesame oil
since it has the strongest taste and smell and I can use less (I also
tend to add it at the end of cooking to preserve the smell).

Lower the heat and simmer for 5 minutes.

Add:

	2 Tbsp vinegar (white or rice)
	1-4 tsp white pepper

The amount of white pepper to add will depend on personal preference.
If you're unsure, add a little, taste, add some more, taste, etc.  If
you're serving several folks, spice it for the wimpiest palate :-) and
serve the white pepper shaker at the table for sinus-clearers to use.

I also add about 1 tsp to 1T of soy sauce at this point.  Sodium
watchers can omit it or try liquid aminos (haven't tried that in the
soup myself, so I can't vouch for the taste).

At this point, the vegan can serve the soup, topping it with thinly
sliced scallions.

Egg-lovers should mix an egg or large egg white into the simmering
broth with the following method:

Crack the egg into a small bowl and mix with a fork.  Make sure the
broth is simmering, and use a wooden spoon to continuously swirl the
broth in a circle in the pan.  Slowly add the beaten egg in a thin
stream.  Egg should cook immediately.  Serve, topped with sliced
scallions. 

Optional ingredients that go well in hot and sour soup:

	black mushrooms
	cabbage
	preserved vegetable (OK, maybe not, but I love it)
	carrot
	bean sprouts

All the above should be cut in very thin slivers (julienned).

I usually have all the ingredients on hand and can make this soup in
10-15 minutes.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.veg