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Hot and Sour Soup

post #1 of 49
4/27/11 at 3:15pm
Thread Starter 
This is probably my favorite thing to eat that I can't make a decent reproduction of. Does anyone have any good recipes? I'm sure many of you AZNs had mothers that just rocked this stuff out.
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post #2 of 49
4/27/11 at 3:20pm
It's pretty simple, you can approximate it with most of the recipes online, I've found. Standard chicken broth (make your own homemade Asian chicken broth with leeks, ginger and a touch of rice wine if you're a perfectionist,) pork, tofu, canned bamboo shoots julienned, jew's ear mushrooms (forgot the alternate name for these, apologies,) shiitakes if you have them, and soy sauce, ginger, and lots of ground white pepper, szechuan pepper if you have it, corn starch slurry and beaten egg at the end, I think a little sesame seed oil, can't remember now. I like mine with both green onions and cilantro to top.
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post #3 of 49
4/27/11 at 3:29pm
Thread Starter 
Quote:
Originally Posted by impolyt_one View Post
It's pretty simple, you can approximate it with most of the recipes online, I've found. Standard chicken broth (make your own homemade Asian chicken broth with leeks, ginger and a touch of rice wine if you're a perfectionist,) pork, tofu, canned bamboo shoots julienned, jew's ear mushrooms (forgot the alternate name for these, apologies,) shiitakes if you have them, and soy sauce, ginger, and lots of ground white pepper, szechuan pepper if you have it, corn starch slurry and beaten egg at the end, I think a little sesame seed oil, can't remember now. I like mine with both green onions and cilantro to top.

Yeah I love green onions on top. You don't happen to have a link to a good recipe? All the ones I seem to find don't look good.
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post #4 of 49
4/27/11 at 3:42pm
I have this awesome recipe from some Chinese cookbook from the 60's. I've tweaked it a bit over the years, but its so much better than that goop you get at the cheap china places. The only place I have ever really had anything close is at places in 'chinatown' which makes me think my recipe is unique. I need to find it, and scan it in.
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post #5 of 49
4/27/11 at 3:46pm
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Quote:
Originally Posted by jgold47 View Post
I have this awesome recipe from some Chinese cookbook from the 60's. I've tweaked it a bit over the years, but its so much better than that goop you get at the cheap china places. The only place I have ever really had anything close is at places in 'chinatown' which makes me think my recipe is unique. I need to find it, and scan it in.

I'd appreciate that. There are a few places that have such awesome stuff that I know I'll never be able to match it.
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post #6 of 49
4/27/11 at 4:13pm
Are you refering to the cheap chinese restaurant restaurants or thai version? The thai version is a million times better.
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post #7 of 49
4/27/11 at 4:14pm
This my favorite when I have a cold.
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post #8 of 49
4/27/11 at 4:20pm
start bugging me in a couple of days if I havent done it yet.
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post #9 of 49
4/27/11 at 4:26pm
Quote:
Originally Posted by randallr View Post
Yeah I love green onions on top. You don't happen to have a link to a good recipe? All the ones I seem to find don't look good.

I don't use recipes for this sort of stuff really, but look at this and disgregard the ratios for seasoning, just look at the ingredient list and then make it in order to taste:
http://allrecipes.com//Recipe/chines...up/Detail.aspx

Changes from that recipe, don't use red wine vinegar, that sucks, use rice wine vinegar for this. Much sharper sour note and a better backbone for this kind of soup.
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post #10 of 49
4/27/11 at 5:12pm
They should make an instant version of this stuff like chicken noodle soup. Is there such a thing?
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post #11 of 49
4/27/11 at 5:15pm
love it.
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post #12 of 49
4/27/11 at 5:34pm
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Originally Posted by Another New Yorker View Post
They should make an instant version of this stuff like chicken noodle soup. Is there such a thing?

Yes. For a fact I know that there are some Japanese instant versions (most contain crab I think) and then on the Chinese market side, I'm sure there are more than plenty. It'd be easier than ramen. Hot n sour soup is standad throughout Asia.
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post #13 of 49
4/27/11 at 5:46pm
Quote:
Originally Posted by impolyt_one View Post
Yes. For a fact I know that there are some Japanese instant versions (most contain crab I think) and then on the Chinese market side, I'm sure there are more than plenty. It'd be easier than ramen. Hot n sour soup is standad throughout Asia.

Where would one find something like that. At any Chinese marketplace? Living in New York, there are an ample number of those.
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post #14 of 49
4/27/11 at 5:48pm
Quote:
Originally Posted by impolyt_one View Post
It's pretty simple, you can approximate it with most of the recipes online, I've found. Standard chicken broth (make your own homemade Asian chicken broth with leeks, ginger and a touch of rice wine if you're a perfectionist,) pork, tofu, canned bamboo shoots julienned, jew's ear mushrooms (forgot the alternate name for these, apologies,) shiitakes if you have them, and soy sauce, ginger, and lots of ground white pepper, szechuan pepper if you have it, corn starch slurry and beaten egg at the end, I think a little sesame seed oil, can't remember now. I like mine with both green onions and cilantro to top.

Major ingredient missing: red vinegar
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post #15 of 49
4/27/11 at 6:05pm
Thread Starter 
Quote:
Originally Posted by impolyt_one View Post
I don't use recipes for this sort of stuff really, but look at this and disgregard the ratios for seasoning, just look at the ingredient list and then make it in order to taste:
http://allrecipes.com//Recipe/chines...up/Detail.aspx

Changes from that recipe, don't use red wine vinegar, that sucks, use rice wine vinegar for this. Much sharper sour note and a better backbone for this kind of soup.

Typical bad boy shit.
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