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Asian Hot And Sour Soup
First, put the dried mushrooms and radishes in separate bowls, and cover each with boiling or very hot water. Let soak for at least 30 minutes. The wood ears will increase in size significantly, so make sure you use a big enough bowl. Meanwhile, slowly heat up 5 cups of homemade chicken stock in a large pot. Roughly chop the ginger, smash the garlic cloves, and add both to the stock. Bring to a si. . .
Prep Time: 00:35
Cook Time: 00:20
6 oz dried shiitake mushrooms
3 oz dried wood ear mushrooms or chinese black fungus
1 oz dried diakon radish
1 block of extra firm tofu (about 14 oz)
1.5 cups of canned bamboo shoots, drained
5 cups chicken stock
2 inch knob of fresh ginger
4 cloves fresh garlic
3 tbsp water
2 tbsp cornstarch
1 tbsp dark soy sauce
2 tbsp zhenjiang vinegar (see below for alternate option)
1.5 tsp sesame oil
1 tsp ground white pepper (or more to taste)
2 eggs 2 tbsp red wine vinegar
1 scallion or green onion, sliced
alternative vinegar option
1.5 tbsp red wine vinegar
.5 tbsp rice vinegar
1First, put the dried mushrooms and radishes in separate bowls, and cover each with boiling or very hot water. Let soak for at least 30 minutes. The wood ears will increase in size significantly, so make sure you use a big enough bowl.
2Meanwhile, slowly heat up 5 cups of homemade chicken stock in a large pot. Roughly chop the ginger, smash the garlic cloves, and add both to the stock. Bring to a simmer and simmer for 30-40 minutes or up to an hour while you prepare the rest of the ingredients.
3Press the tofu: Drain the tofu block and slice in half lengthwise (so you have two, thinner pieces), line a small rimmed baking sheet or plate with a double layer of paper towels, place tofu slices side by side on paper towels and cover with additional paper towels. Use another sheet pan or flat item to place on top of the tofu. Add weight to the top of the stack to compress the tofu (I use canned goods or heavy books). Press for 30 minutes or longer.
4After soaking, save the water from the shiitake mushrooms. Discard the soaking liquid from the other dried ingredients.
5Slice mushrooms and radishes into thin strips and mix together into large bowl, set aside. Slice bamboo shoots into similarly sized strips and add to the bowl.
6In another small bowl whisk together vinegars, dark soy sauce and sesame oil.
7Remove tofu from the press and discard wet paper towels. Cut tofu into bite-sized cubes.
8Remove the ginger and garlic from the stock and discard, add the mushroom and bamboo shoot mixture to the simmering stock. Simmer for two minutes.
9Add the reserved mushroom soaking liquid and the tofu cubes to the pan and simmer for an additional two minutes.
10Whisk together 2 tbsp cornstarch with 3 tbsp of cold water. Stir this slurry into the simmering soup and bring to a slow boil.
11Stir the vinegar and soy sauce mixture into the soup and add the white pepper. Simmer for a minute or two and then taste. Adjust seasoning with more vinegar or pepper as desired.
12Whisk together two eggs with a small amount of water. While lightly stirring the simmering soup, pour the beaten eggs into the soup. Eggs will create "ribbons" throughout the broth.
13Serve warm topped with freshly sliced scallions.
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