Hot and sour soup/kim malo 2

1 Servings

Ingredients

Quantity Ingredient
8 cups Chicken stock
¼ pounds Shredded lean pork
2 larges Dried black Chinese mushrooms; soaked and shredded
2 slices Fresh ginger; (2 to 3)
2 Dried wood ears; soaked and shredded (optional) (2 to 3)
½ pack Firm tofu; drained and cut into 2\"x1/4\" strips
¼ cup Shredded bamboo shoots
¼ cup Sliced button mushrooms
¼ cup Shredded cooked ham; (optional)
½ cup Vinegar
1 teaspoon White pepper
¾ teaspoon Salt
1 teaspoon Toasted sesame oil
¾ teaspoon Sugar
1 tablespoon Dark soy sauce
1 teaspoon Chili oil
2 Eggs; lightly beaten
1 Scallion; shredded
4 tablespoons Cornstarch

Directions

Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear.

Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple minutes. Add cornstarch paste (mix the 4 TB cornstarch with 3 TB water) and cook until thick but clear. Remove from heat and drizzle in eggs, stirring to make threads. Garnish with scallions before serving.

Notes -I tend to mix and match among the best ideas from various recipes, including these, when I make it. For example, the first recipe is the better one, I think, but I like the extra vinegar, dark soy and white (vs black) pepper from the second. Some recipes use red pepper flakes or chopped red peppers. I don't like the taste in this soup -it's hot, but the wrong sort of hot to my mind. However, you can add a tsp or so, if desired.

I do usually add more white or black pepper than is given, though. One hint, even in using others' recipes. I've found that the small amount of sugar suggested in these recipes, used as a seasoning rather than a sweetner, makes a real difference -seems to highlight the sour from the vinegar and the heat from the pepper.

~Kim Kim Malo kmalo19@...

>From ???@??? Sun Sep 28 22:08:53 1997 Posted to EAT-L Digest by JoAnn <joannr@...> on Apr 14, 1998

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