My wonderful hubby, David, made his famous Hot and Sour Soup for us on New Year's Day. It was a cold day, and this was a lovely treat. When he makes it, he makes a huge pot full, so that we can freeze some for leftovers. We also sent some home with Charly, since this is her favorite soup. We love this so much that we are always so excited when he makes it for us. It is delicious, and great for cold winter days.
Hot and Sour Soup
10 cups of water
11 beef bouillon cubes
5 oz soy sauce
2 lbs inexpensive cut of beef, cut into cubes and browned
1 lb diced mushrooms
1 TB garlic chili paste, or until you reach desired heat
6 oz red wine vinegar
2/3 cups bamboo shoots, julienned
2 lbs tofu block, cut into 1/4 inch dice
5 TB cornstarch and 5 Tb water
3 eggs, beaten
6 green onion stalks, diced including tops
1 1/2 tsp toasted sesame oil
1. Bring water to a boil and dissolve beef boullion cubes in the water
2. Add soy sauce, meat, mushrooms, and garlic red chili paste.
3. Simmer for 2 hours, until meat is tender.
4. Add red wine vinegar, bamboo shoots, and tofu.
5. Simmer for 10 minutes. Then bring back to a boil
6. Combine corn starch and water until smooth, and pour into soup.
7. Keep stirring corn starch in soup until soup has thickened, about 5 to 10 minutes.
8. Then turn back down to a simmer.
9. Pour beaten egg slowly into the soup in a fine stream, stirring as you pour.
10. Wait 30 seconds, then add the green onions and the sesame oil. You may add more sesame oil if you think it needs it.
11. Remove from heat and serve.
I really hope that you enjoy this recipe as much as we do. This really makes a huge pan and we freeze what is left in foil pans that are about 4 servings each. I filled 5 foil pans with the cardboard lids, plus we also had this for lunch on New Years Day.
I always love hearing from you. Let me know if you like this recipe.