Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School)
Hot and Sour SoupIngredients (use vegan versions): 1/4 cup dried tree ear mushrooms (or use regular or fancy mushrooms).
3 tablespoon peeled, finely chopped (or grated) gingeroot (USE FRESH ONLY)
1 cup chopped scallions
5 tablespoon reduced-sodium soy sauce
2 teaspoon red wine
1/4 cup vinegar (use red wine or white)
2 teaspoon plus 1 tablespoon cornstarch
8+ cloves garlic coarsly chopped (or 4 tablespoon pre-minced)
1.5 teaspoon red-pepper flakes (or cayenne pepper)
1 tablespoon hot-pepper paste (or tabasco or jalapeno sauce)
6 fresh water chestnuts (optional)
1 cup low fat diced firm tofu
1 teaspoon sugar
1 teaspoon szechuan peppercorns (roasted and crushed) - optional
Directions:Soak dried tree ear mushrooms in boiling water for about 15 minutes. I also have used regular fresh mushrooms and shiutie (sp???) mushrooms. Set aside. Mix
cornstarch (try with about 2 tsp. if want thicker soup add rest of
cornstarch) and cold water (1/4 cup) and set aside. Take 1 TBSP ginger, 1/4 scallions. 2 TBSP soy sauce, 1 tsp vegan wine and vinegar.
Mix into a semi-paste (just stir for a bit). Combine garlic and remaining ginger (PLEASE use fresh gingeroot, it really makes the recipie. I tried it using dired ginger and it didn't taste nearly as good, it lost a lot).
Heat large wok or pot and add 1 tsp or vegan red wine. Stir fry garlic and ginger paste for about 30 secs. on high heat. Stir a lot. Add red-pepper flakes, hop pepper paste (or whatever you decided upon), water chestnuts and mushrooms. Stir fry some more (30-60 seconds) stiring a lot. Then add semi-paste mixture made earlier (chives, soy, ect). About 1 min. then add tofu and rest of chives. Stir fry another 45 secs and add rest of ingrediants (vegan sugar, peppercorns, rest of soy sauce) plus 2 cups of water. Bring to boil and cook 2 minutes then add cornstarch mixture. Cook until thickend (not to much longer).
Taste for seasoning. You may want more/less cayenne pepper and spice. More vinegar to make it more sour. This only makes about 3-4 cups, so I always make it as a double batch. It usually does not last a night, even with a double batch. It is very HOT and will clear those clogged sinuss.
Would that be shiitake mushrooms?
Archived comment by: gina
I tried making this recipe and a few things are very unclear. I know that you made a few spelling mistakes, but I don't think that affected how I prepared it. Please read through your recipe on here again and see if there is anything you could clarify for me. Thanks!!!
Archived comment by: jonathan
No it would not be shitake mushrooms. The mushrooms traditionally used in hot and sour soup are commonly called wood ear mushrooms. They are kind of flat and wavy.
Archived comment by: harpua
