August Moon Chinese Bistro Hot and Sour Soup
Chop and measure all ingredients and beat the egg before beginning
this recipe. Keep everything close at hand so you can follow cooking
times exactly.
1 1/2 teaspoons cornstarch
1/2 cup water
1/2 gallon (8 cups) freshly made chicken stock
4 ounces (about 1 cup) bamboo shoots, julienne cut
4 ounces (about 1 cup) chopped water chestnuts
2 ounces fresh shiitake mushrooms (about 1 cup),
julienne cut or sliced thinly
1 tablespoon white pepper
1/4 cup vinegar
Salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 ounces tofu, cut into small cubes
1/2 teaspoon sesame oil
Whisk together cornstarch and water; set aside.
In a stock pot, warm chicken stock over medium heat. When stock
begins to steam, add bamboo shoots, water chestnuts and shiitake
mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup
just below a boil.
Stir in white pepper, vinegar, salt and hot pepper to taste. Add
cornstarch mixture slowly, stirring until mixture is thick and
well-combined (at least 2 minutes - taste to make sure there is no
lingering cornstarch aftertaste before proceeding). Add beaten egg,
stirring to make swirls of cooked egg in the soup, with tofu pieces
and sesame oil.
Serve immediately.
Serves 8. Source: August Moon Chinese Bistro,
Louisville, Kentucky
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