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    You are in: Home / Cookbooks / soups
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    This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they claim as a specialty. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! To make a kosher meat version, replace the pork with (kosher) chicken or turkey and replace the broth with a kosher broth (watch the salt if you use a commercial broth). To make a vegetarian version, use a vegetable broth and add a variety of sliced fresh mushrooms (e.g., shiitake, oyster). To make it vegan, use the above substitutions for vegetarian and skip the eggs. Recipe makes about 48 oz of soup, so you can serve 4 @ 12 oz or 6 @ 8 oz. October 2008 -- addendum. Thanks to all the fellow recipezaar foodies who have tried this recipe ... there have been two major issues raised: the amount of vinegar and the spiciness. Re the vinegar, I went back and asked Betty Foo about the "white distilled" vs "rice" vinegar. So far as she knows, both are the same acidity (5%, marked on the bottle) and while the taste is different (the rice vinegar provides a more subtle flavor), they "should be" equivalent. She noted that rice vinegar comes in a seasoned and unseasoned version (for Marukan, look at the label and the cap color to see the difference), but this shouldn't affect the acidity the vinegar provides. I'll make versions with both vinegars and update this note with some recommendations if I taste a significant difference. Re the spiciness, as noted, this soup comes from Sichuan, known for its love of spiciness. It may be more than you are used to, so by all means, feel free to adjust the pepper components (and other components) to your taste. Also, re substituting fresh mushrooms for the dried, you should know that the dried mushrooms tend to give a more intense and woodsy flavor than fresh ... the opposite of the situation with fresh herbs vs dried. Don't be surprised if you prefer the recipe done with dried mushrooms! Re the ginger, it should be added at step 11, with other spices. It adds to the "hot" flavor by infusing the broth and the pieces add to the texture. You could, if you wanted to increase the "hot" of the pepper and the crunch of the veggies, divide the ginger and add some at the end as a garnish. I prefer not to, simply because I prefer the hot and sour components to be more of a blended flavor ...

    Recipe #141637

    I got this out of the National Enquirer in 1995-1996 when the soup diet originally came out. I don't remember the rules of the diet other than you could eat as much of this as you wanted.

    Recipe #105365

    1 Reviews |  By chia

    This was so good on an autumn night. This was the first course, from my "one pot" cookbook

    Recipe #261567

    1 Reviews |  By chia

    From Bon Appetit. I had all the ingredients on hand to make this wonderful soup. This is great hot or cold, and makes a great first course for dinner. Worked as a hot lunch for me too. This makes 8 appy servings or 4 main dish.

    Recipe #257110

    This is a quick recipe. The mushrooms can be chopped if desired. For a creamier soup, garnish with sour cream.

    Recipe #145807

    These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.

    Recipe #43363

    This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

    Recipe #30858

    from the ny times

    Recipe #150429

    4 Reviews |  By chia

    adapted from bon appetit, this uses the lovely shrimp stock that we made in the french forum last week.

    Recipe #153561

    This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.

    Recipe #147999

    1 Reviews |  By Sage

    Wonderful soup made in the microwave. It can be served hot or cold with croutons.

    Recipe #47763

    3 Reviews |  By chia

    i got this recipe in my email, it looks like something i will make often.

    Recipe #136786

    2 Reviews |  By chia

    light chicken free version using dried chiles and epizote from cooking light-

    Recipe #120059

    My husband's favorite. The cinnamon gives this stew a different twist. It will thicken as it sits, so I make it a little soupy to begin with and serve with some crusty bread to soak up the juices.

    Recipe #116045

    1 Reviews |  By chia

    this is a fusion twist, and is a great springtime dish which is kosher for passover. got it via email, i'd make this the night before so the flavors have a chance to combine

    Recipe #117165

    9 Reviews |  By chia

    this is a lighter soup,from cooking light, and i do like to garnish it with baked tortilla strips and crema.

    Recipe #115407

    4 Reviews |  By chia

    this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day.

    Recipe #111202

    4 Reviews |  By chia

    from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.

    Recipe #111510

    If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body.

    Recipe #43132

    This soup is sure to perk up your spirits! Good for an appetizer or a main course! 6 main dish servings or 12 appetizers. Adapted from Chef Paul Prudhomme's cookbook.

    Recipe #54796

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