recipe for sour soup (with chinese cabbage)?

Answer 1

"Hot-and-Sour Soup" - 6 servings
(You can make your own broth with chicken, water and fresh ginger, but canned chicken broth simmered with fresh ginger works well too. If cloud ears and lily buds are unavailable, substitute 1 cup finely shredded cabbage and 1 cup thinly sliced mushrooms and skip step 1; add cabbage and mushrooms to broth in step 4. You can prepare the soup through step 4 up to one day ahead; cool, cover and chill. Reheat, covered, over high heat, then continue with step 5.)

1/3 cup dried cloud ears (1/2 oz.), optional (see above)
1/3 cup dried lily buds (3/4 oz.), optional (see above)
8 oz. firm tofu
4 oz. boned pork butt or loin, fat trimmed
1/2 cup canned sliced bamboo shoots
1 1/2 quarts fat-skimmed chicken broth (see above)
6 (1/4"-thick) slices fresh ginger
3 tbsp. cornstarch
3 tbsp. cider vinegar
1 large egg
1/3 cup minced green onions (scallions), including tops
1 1/4 tsp. sugar
3/4 tsp. white pepper

1) Rinse cloud ears and lily buds under cool running water. Place in a small bowl; cover with cool water and soak until soft, 15-20 minutes, then drain. Pinch out and discard any hard spots from cloud ears, then rinse again; tear ears into 1/2" pieces. Remove and discard hard ends from lily buds; tie a knot in the center of each bud.
2) While cloud ears and lily buds are soaking, rinse and drain tofu; cut into 1/2" cubes. Rinse pork and pat dry; cut into 1/4"-thick matchstick-size pieces about 2" long. Rinse and drain bamboo shoots; cut lengthwise into 1/4"-wide strips.
3) In a 3 to 4-quart pan over high heat, bring broth and ginger to a boil; reduce heat. Cover and simmer to blend flavors, 20-25 minutes. Remove and discard ginger.
4) Stir in cloud ears, lily buds, tofu, pork and bamboo shoots; bring to boil over high heat. In a small bowl, mix cornstarch and vinegar until smooth; stir into boiling broth mixture, and continue stirring until it boils again, 1-2 minutes.
5) In a small bowl, beat eggs with a fork to blend. Remove soup from heat; immediately stir in egg, green onions, sugar and pepper. Pour into a large bowl.

Answer 2

Hot and Sour Soup


Makes 4 servings

Ingredients:

1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 teaspoons chopped green onion
2 tablespoons cooking sherry
2 cups chicken broth
1 can straw mushrooms, drained
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
sesame oil

Preparation:

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon oil. Season the oil with ginger and garlic, stirring well.

Add sherry and broth. Add bamboo and tofu, which should be cut in small pieces. Bring to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch.

Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve

Answer 3

Go to an asian market and buy a (real) bowl of ramen (not the stuff you get at the grocery store in the bag) and add Baby Bok choy that you wilt on the stove in some olive or peanut oil.

Enjoy!

Answer 4

Add some crawfish to it! It's delicious!