There's no story to go with this recipe, but it is a slightly amped version of my Dad's recipe. I remember he used to make this a lot, and it's the best I've ever found.
Shimanese Hot & Sour Soup
1/2 lb. lean pork, coarsely minced or ground
1/2” piece ginger, finely minced
Low-Salt Chicken Broth 46 oz. (box and a half)
soak in water to cover:
8 dried shiitake then rinse, slice thin
30 lotus buds then trim and cut in half
1 box firm tofu 3/8” cubed, rinsed & drained
combine seasonings
2 Tbl soy sauce (Pearl River Bridge Mushroom Soy preferred)
4 Tbl cornstarch mix well
mushroom soaking water drained of silt
2 Tbl dry sherry
1 tsp Tuong Ot Toi (Vietnamese chili garlic sauce)
5 Tbl. white vinegar or Chinese white vinegar
2 tsp. salt
dash white pepper
1 egg scrambled
2 lrg. green onion minced
Stir-fry pork and ginger in a little vegetable oil.
Add broth, shiitake/lotus buds, tofu. Bring to boil.
Recombine seasonings - add and bring to boil to thicken.
Stir in egg.
Serve topped with green onion.
Credit: Phil S.
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1 comment:
An update on lotus buds (also called lily buds) - if you boil the buds, they will disintegrate into stringy strands.
New procedure: after soaking buds and pinching off & discarding hard end, tie the bud in a knot. Not only will it hold together, but the little treasure you find on your spoon has a soft crunch to it - another texture for the tongue.
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