Hot and Sour Soup With Homemade Stock
- 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
- For stock add the first 7 ingredients to a pot and let everything come to a boil.
- Once it boils turn the heat to low, cover and let it simmer for 3 hours.
- Carefully pass stock through a strainer lined with cheesecloth to remove the solids and excess fat.
- Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then slice into thin strips.
- 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.
- 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.
- Add everything to stock and bring to a simmer for 10 minutes.
- Add the tofu and cook for 4 minutes.
- 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.
- Turn off heat.
- Stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a small steady stream.
- Garnish with chopped green onions before serving.
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