I realized I never posted this recipe even though people asked for it ages ago!!
Here it is, my Hot & Sour Soup - you'll never go out again!
This is an adaptation of Grace Young's recipe from "Wisdom from a Chinese Kitchen"
Just remember you can add any protein you like in this soup - seafood, chicken, pork.... (I wouldn't do beef though.... ) The quantity Vinegar and white pepper is adjustable depending how hot and sour you like your soup.
Serve 4 as part of a multicourse meal
1/4 cup dried wun yee (Cloud ear mushrooms) *
1/4 cup lily buds *
1 quart Chicken Stock (Home Made taste better, but any avaliable is fine)
1 ounce pork butt, slivered
1 square extra firm tofu, rinsed and diced into 1/2 inch squares.
2 tbsp cornstarch (necessary evil)
2 tbsp Chinese Mature Vinegar * (For the Sour)
1/3 cup finely minced scallions
1 tsp ground white pepper (For the Hot)
1 large egg, beaten
1/2 tsp sugar
*Avaliable in Asian Markets
1) Soak cloud ear and and lily buds in separate bowls for 30 minutes to soften in cold water.
Drain , remove hard spots from cloud ears and cut in half. Remove hard ends from lily buds and tie into knots.
2) Bring Chicken stock to boil over high heat. Add cloud ear, lily buds, tofu and pork and return to boil.
3) In a small bowl, combine cornstarch and vinegar. When the soup returns to rolling boil, stir cornstarch/vinegar slurry into the soup. Stir until soup is thickened.
4) Remove soup from heat, stir in scallions, white pepper, beaten egg and sugar. Serve pipping hot
Enjoy guys :)