I'm looking for a homemade Hot & Sour Soup, made with tofu...?

Question

we went to a friend's house last year for dinner and she served this fabulous soup...
They've since moved away, so I don't have a location for them to ask for the recipe...
I don't want websites, I really would like serious answers!
Thanks much!

Actually, what I mean is I'm looking for recipes (answers...oops).
Thanks!

I guess I should have mentioned that we need a recipe that doesn't contain pork...?

Answer 1

2 ounces dried shiitake mushrooms
10 cups chicken stock or low-sodium chicken broth
2 tablespoons vegetable oil
1/3 cup chopped fresh ginger
2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1/2 pound chicken or tofu, cut into small bite-size strips or chunks
1/4 cup lime juice
3 tablespoons cornstarch
3 tablespoons mushroom flavored soy sauce
1 teaspoon sesame oil
Hot chile oil, for drizzling
2 tablespoons thinly sliced scallions

Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.
In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the chicken or tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot chile oil to taste, and garnished with some of the sliced scallions.

Answer 2

Omit the pork if you want it vegetarian...doesn't change the taste of the soup at all.

This is kind of a process but I find it is the best recipe for Hot & Sour soup outside of my favorite Chinese restaurant. Omit the pork if you only want tofu.

HOT AND SOUR SOUP
Ingredients (serves 6-8)
•1 cup tofu (1/2 cake) cut into thin strips
•1/4 can (about ¼ cup) bamboo shoot, shredded or jullienned
•About ½ cup shitake mushrooms, stems removed, julliened (you can use other kinds of mushrooms – black, Chinese, white. I prefer shitake)
•1 egg, well beaten
•4-6 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp soy sauce
2 Tbsp rice wine, sherry and/or regular vinegar
1 tsp sesame oil
1 tsp chili oil or paste - more, depending on how hot you want it
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground) - optional
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped – optional

PROCEDURE
1.Prepare mixtures A,C, and D. Place their ingredients in bowls, and mix well.
2.Shred the pork. This pork must be very lean. The meat portion of pork cutlets or boneless pork chops are good sources. Shredding means cutting the pork into pieces about the size of wooden matches(1/4 inch square by 1-2 inches). This is most easily done by slicing the pork, then laying the slices overlapping each other at an angle and cutting these at a reverse angle. Works best when the meat is partially frozen.
3.Marinate the pork in mixture A for 15 minutes. Then use 2 Tbsp regular oil to stir-fry the meat until the color changes. Set the meat aside.
4.Bring mixture B to a boil and add the mushrooms, bamboo shoots and tofu. Cook for 3 minutes on medium heat. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in sheets and filaments. Add mixture D, and cook another minute. Additional chili paste/oil can be added to taste – lots if you like it hot.

Answer 3

4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil

1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.

3. Simmer for five minutes.

4. Add white pepper, white vinegar, bamboo shoots, tofu.

5. Simmer for five minutes.

6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.

7. Simmer for five minutes until soup is thickened.

8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.

9. Wait 30 seconds.

10. Add green onions and sesame oil to soup. Stir well. Remove from heat.

11. Serve hot.