Chinese Hot and Sour Soup

INGREDIENTS

1 oz Chinese fungi (such as wood or cloud ears)

2 Tbls canola oil

1 inch piece of fresh ginger; peeled and grated

1 tbls red chili paste

½ c canned bamboo shoots

¼ c soy sauce

¼ c rice vinegar

1 tsp salt

1 tsp ground white pepper

Pinch of sugar

2 quarts chicken stock (*recipe follows)

1 square firm tofu

3 tbls cornstarch mixed with ¼ c water

1 large egg lightly beaten

DIRECTIONS

1. Put wood ears in small bowl and cover with boiling water.  Let stand for 30 minutes then drain and rinse

2. Heat oil in wok, add ginger, chili paste, wood ears, bamboo shoots and cook for 1 minute

3. Combine soy sauce, vinegar, salt, pepper and sugar in small bowl.  Pour into wok and toss everything together

4. Pour into the Chinese chicken stock

5. Bring soup to a boil and simmer for 10 minutes

6. Add tofu and cook for 3 minutes

7. Dissolve cornstarch into the water and stir until smooth.  Mix into the soup and simmer until soup thickens

8. Remove soup from the heart and stir in one direction.  Slowly pour in beaten egg in a steady stream so it feathers into broth. 

*Chinese Chicken Stock

INGREDIENTS

2 quarts cold water

8 chicken bouillon cubes (or you could use a whole chicken)

1 bunch green onions halved

4 garlic cloves

3 inch piece of fresh ginger whacked open

1 onion halved

1 tsp whole white peppercorns

DIRECTIONS

1. Mix all ingredients and place over medium heat

2. Simmer gently for 1 hour uncovered

3. Pass stock through a strainer to remove the solids and excess fat

4. Cool chicken stock to room temperature before storing in the refrigerator.

Source: Kate Kmetzsch