Does anyone have a GREAT recipe for Chinese hot and sour soup?

[BlackVelvetElvis]

I know there's alot of great cooks here.
I've looked online and they are all different (which one is the best?). Does anyone make a fantastic version of it they'd be willing to share?

[BabsSong]

1. I'm going to keep checking back on thisone------I've been dying to

get a receipe of it. Have no idea what's even in it!! Have had several varities---one with obviously tomatoes in it and others without. I'd really love one from "the old country" so to speak.

[northofdenali]

2. Here's one I found on the web a few years ago.

I love Hot & Sour Soup, and this one is as good as any I've had in restaurants:

CHINESE HOT & SOUR SOUP

Ingredients:
6 cups chicken stock
1/4 lb julienned lean pork or chicken
2 tbsp garlic & red chile paste
2 tbsp soy sauce
3/4 tsp ground white pepper
4 eggs, beaten
5 tbsp cornstarch
1 cup sliced shittake mushrooms
1 can peeled straw mushrooms
1 can sliced bamboo shoots
1 can sliced water chestnuts
1 can baby corn ears
1 cake soft tofu, sliced into 1/4 inch cubes
1/4 cup white vinegar
1 tsp sesame oil
1/4 cup dried black fungus (cloud ears), soaked in water for one hour, drained and sliced
finely chopped scallions for garnish
Preparation:

1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes.

2. add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min

3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil.

4. serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste. You're a chile-head, you know what to do!

[nothingshocksmeanymore]

5. That's close to the recipe I use

except I use what are known as black woodear mushrooms...and then just regular mushrooms for the rest simply to hold the cost down.

I also throw some fresh shrimp in mine...about 20-30 bay shrimp

[northofdenali]

6. The beauty of hot & sour -

I use the "cheapie" 'shrooms too, when I have to, and just about anything in the way of seafood! (I've even used burbot and salmon that I've caught, and once substituted some black bear meat I had in the freezer for the pork.)

nsma = great minds think alike (except after a few of prolesunited's frozen Grey Goose tumblers........been to the Bar yet? http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=105&topic_id=1168026&mesg_id=1169769 )

:loveya:

[chaska]

3. I've made it before.

but not from a recipe. I used a can of chicken broth and a can of beef broth to get close to a pork flavor (add water as well). I probably used (it's been a while) apple cider vinegar. White pepper is essential. As for the rest put in what you can get: ground pork, pork slices, lots of mushrooms (shitaki or button, either or both), bamboo shoots, tofu, egg, etc. Thicken with a *premixed* (very important) paste of cornstarch and water added a little at a time at the end of cooking. Be careful not to make it too thick. I probably put in some ginger root and definitely some hotsauce.

It's easy. A very forgiving recipe. Cooking ain't hard. Just add till it taste right. I never use recipes. Mine tasted as good (actually better) as the soup I've eaten in restaurants.

[BlackVelvetElvis]

4. That's usually how I cook too

Asian food has alot of nuance and I've been known to screw up badly.

[BlackVelvetElvis]

7. I'm addicted to this stuff

Thanks. I'm grateful.

[chaska]

8. Technique is required with the egg though.

Stir the egg vigarously in a cup, then drizzle a bit at a time into the simmering soup. Don't stir immediately, wait a few seconds and stir gently. Then add more and repeat. If you stir to soon or too fast you end up with a yellow muddy looking soup. Done properly, you will have those threads of egg that look so nice in hot and sour soup.

And yes, sesame oil is a very important ingredient - but don't put too much. I forgot to mention it earlier.