Hot and Sour Soup With Homemade Stock

Submitted by StarOfWhiteLight

"Yumm!!!"

 

• Ready In: 3hrs 45mins
• Ingredients: 22
• Yields: 3 1/2 quarts
• Serves: 6-12

ingredients

• 3 lbs chicken pieces (necks are best, for stock)
• 1⁄4 cup chinese rice wine (for stock) or 1/4 cup dry sherry (for stock)
• 1 onion, halved (for stock)
• 4 -6 garlic cloves, smashed (for stock)
• 2 inches piece fresh ginger, cut once down middle (for stock)
• 2 teaspoons peppercorns (must be white whole peppercorns, for stock)
• 3 quarts cold water (for stock)
• 3 tablespoons oil
• 1⁄2 cup carrot, julienned
• 1⁄4 cup broccoli slaw mix
• 2⁄3 cup bamboo shoot, julienned
• 1⁄2 ounce dried black fungus, soaked for 1 hour
• 5 ounces mushrooms, thinly sliced (portabella or button)
• 1 inch piece fresh ginger, peeled and grated
• 1 -2 tablespoon sambal oelek
• 1⁄4 teaspoon sugar
• 2 -3 tablespoons soy sauce
• 1⁄3 cup rice vinegar (less if you are using white vinegar)
• 12 -19 ounces firm tofu, drained (1 pack firm tofu, drained)
• 1⁄3 - 2⁄3 cup tapioca starch, mixed with 1 - 2 cups iced water (or 2-3 teaspoons gum xanthan)
• 2 large eggs, lightly beaten
• chopped green onion (for garnish)

directions

1. For stock add the first 7 ingredients to a pot and let everything come to a boil.
2. Once it boils turn the heat to low, cover and let it simmer for 3 hours.
3. Carefully pass stock through a strainer lined with cheesecloth to remove the solids and excess fat.
4. Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then slice into thin strips.
5. Heat the oil in a wok or large pot over medium-high heat. Add the carrots, bamboo shoots, broccoli slaw, black fungus mushrooms and ginger; cook and stir for 1 - 4 minutes.
6. Combine the soy sauce, sambal oelek, rice vinegar, and sugar in a small bowl, pour over the wok and toss everything together heating for 40 sec.
7. Add everything to stock and bring to a simmer for 10 minutes.
8. Add the tofu and cook for 4 minutes.
9. Dissolve the tapioca starch in the cold water ( or just add gum xanthan to soup) and mix in to soup slowly; cook for 4 minutes.
10. Turn off heat.
11. Stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a small steady stream.
12. Garnish with chopped green onions before serving.