Hot and Sour Soup

[impolyt_one]

Originally Posted by Another New Yorker

Where would one find something like that. At any Chinese marketplace? Living in New York, there are an ample number of those.
I'm n my iPad so I can't fnd tons of images right now, but a one second google search gave me this hot n sour cup ramen version:

 

[ChicagoRon]

To do it correctly, you must MUST must have szechuan peppercorns.

This is also one of my favorite foods. I also like the Thai version (tom yum), but a proper Chinese hot & sour soup is absolutely one of my favorite things.

 

[acidboy]

Originally Posted by M. Bardamu

Major ingredient missing: red vinegar

I find the sharper and aggressive taste of black vinegar far better for cooking.

 

[impolyt_one]

Originally Posted by Another New Yorker

Where would one find something like that. At any Chinese marketplace? Living in New York, there are an ample number of those.
Try a Japanese market, ask for 'sanraatan' - though it's probably better to just call in an order for delivery Chinese.

The next level for you dudes: hot n sour noodle soup (SField is gonna come in and say this looks gross

) http://img2.blogs.yahoo.co.jp/ybi/1/...2_1?1234090862

 

[Thomas]

This is my go-to for recovering from races, long training runs, or colds. We have a place a few miles down the road that has an awesome hot and sour soup, I pass three other Chinese places to get there, and it's worth the drive just for the soup.

 

[1969]

I have the Mark Bittman iphone app for "how to cook everything" and it has a good version.

 

[watsonlew]

Use a soup stock,Use natural vinegar, Thicken soup first before egg drop,hickening is an art,Cut ingredients into similar sizes.you can follow like this and This pre-packed soup mix is really easy to use. There are instructions on the back of the packet.

 

[globetrotter]

doesnt this normally have blood in it?

 

[ChicagoRon]

Not in anyplace that makes it in America that I know of.... but you have eaten it in some places where I would not be surprised if the answer is yes.

 

[acidboy]

Originally Posted by globetrotter

doesnt this normally have blood in it?

nope, just chicken stock, meat, veggies and tofu.

btw- can't find it online but the classic recipe by Fu Pei Mei is tops, and easy to do.

 

[tundrafour]

Originally Posted by ChicagoRon

To do it correctly, you must MUST must have szechuan peppercorns.

Does anybody have a good source for Szechuan peppercorns? Even the better ones I've found locally don't have nearly as much impact as those I had while visiting China.

 

[impolyt_one]

LOL at the sodium content for PF Chang's hot and sour soup: http://health.yahoo.net/experts/eatt...s-make-you-fat

 

[ChicagoRon]

Originally Posted by tundrafour

Does anybody have a good source for Szechuan peppercorns? Even the better ones I've found locally don't have nearly as much impact as those I had while visiting China.
I get mine at the spice house in Chicago. I haven't been to China, so I can't compare w/ those. But I like what I get.

 

[kwilkinson]

Had Tom Yum delivered for lunch today.

 

[Renton]

Originally Posted by tundrafour

Does anybody have a good source for Szechuan peppercorns? Even the better ones I've found locally don't have nearly as much impact as those I had while visiting China.

I've tried a number of places and I've liked the Sichuan peppercorns from Williams Sonoma and Penzey's Spices the best.

Originally Posted by ChicagoRon

I get mine at the spice house in Chicago. I haven't been to China, so I can't compare w/ those. But I like what I get.

Love the Spice House, but I've gotten a lot seeds and stems the last few times I ordered Sichuan peppercorns from them.