Foodie

Tuesday, February 21, 2006

Spicy and Sour Soup

All soups consumed by my family are usually served hot which is temperature and when this soup appears in any menu as Hot and Sour, i expect Hot meant spicy.. So when i make this soup, it is spicy and when i read that this Soup is reputed to be good for colds , i was amazed because every time i have a cold it all started from a sore throat and anything spicy is no no. Then again, if omit the chilli oil and keep soup at temperature Hot would certainly do the cold alot of good.

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Ingredients:

1 cake silkin tofu - cut into small strips
1/2 cup bamboo shoots julienned
2 tsp julienned black fungus (Wood Ear) - soak
3 - 4 Chinese dry mushrooms - soak, remove stems and cut into strips
2 tsp of julienced Char Choy
2 ounces pork tenderloin, julienned

Marinade:

1 tsp soya sauce
1 tsp tapioca starch
1/2 tsp sesame oil

6 cups water (or 5 cups water and 1 cup chicken broth)

(I)

1/2 tsp kosher salt
1 tsp sugar
2 Tbsp soya sauce
2 Tbsp red rice vinegar
1 tsp sesame oil
1 tsp of chilli oil


1 egg - beaten lightly



Garnishes:
2 Tbsp finely chopped green onion
1 Tbsp finely chopped ginger
pepper to taste

Thickening mixture:
1 Tbsp cornflour (it is more stable than tapioca flour)
1/4 cup water


Method:

1. Boil broth/water. When it is boiling add the char choy, mushrooms and wood ear. Simmer until char choy releases its flavor.

2. Add the tofu and when the broth comes back to the boili add the marinated pork. Add the remaining ingredients in (I).

3. Beat the egg well. Set aside. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

3.. Mix the cornflour and water. Slowly pour the cornflour mixture into the soup, stirring while it is being added. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

4. Slowly drop in the beaten egg, stirring in one direction at the same time.

5. Add garnishes and serve hot.



Serves

16 comments:

fooDcrazEE said...

nice and HOT....starve the cold and feed the fever, Lily.
Thanx for the invite

u may wanna try this link

Nurkochen

lilyng said...

foodcrazee

i think you got the phrase the other way around. it is:
feed the cold and starve the fever.

thanks for inviting me to nurkochen. i am one of the earliest member there but not very active though

jadepearl said...

Wah, I love this soup!!!

Fran from Munich said...

Funny, I posted a question yesterday but it has disappeared. Lily, can you enlighten me and tell me what Char Choy is. Thanks,
Fran

lilyng said...

fran

char choy is in cantonese and according to to description on the can is chinese radish, it is sichuan. i just love this veg and have many recipes for it. i would like to introduce you to my friend Don Lung and she is residing in germany and is very well versed in cooking and baking.

fooDcrazEE said...

i think i am right - during fever u r not hungry or no appetite to eat so FEED it....

and oops! forgotten u r a member there!

Precious Moments said...

Lily, I just done this yesterday. Simply love it!!!! Thanks so much.

lilyng said...

precious moments

thanks for standing up for me with this linda from singapore. I think she copied the wrong recipe, she is not in hot soup.

thanks again small cookie

Chris Wu said...

Hi Lily, thanks for the recipe! May I ask what'd the result be like if I use Chinese black rice vinegar instead of red rice vinegar...actuaylly what's the difference between these two types of vinegars? Thanks for your time! Chris Wu

lilyng said...

chris wu

of course you could use the black rice vinegar. the red is usually served for dipping and the black for cooking.

Marc said...

Is "char choy" 榨菜? I am trying to find it in Macau (but I don't speak Cantonese).

lilyng said...

marc

i don't read chinese but i think "char choy" 榨菜 - pickled mustard tuber. i buy them in can and it comes whole or shredded. It might be also called sichuan vegetable.

Anonymous said...

hi lily can i use japanese rice vinegar instead of red/black vinegar? thanks!

lilyng said...

anonymous

you can use whatever vinegar available, just adjust according to your taste

Anonymous said...

What is Char Choy ? Is it from the Szechuan preserved vege that I can buy it at supermaket? Thanks !

lilyng said...

anonymous

yes, char choy is szechuan preserved veg in cantonese

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