Hot-and-Sour Soup

Name: Hot-and-Sour Soup
Yield: Makes 7 cups (1.75 l); 6 first-course servings
Cuisine: American
Ingredients: 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; Toasted sesame oil; One 8- ounce (225- g) can bamboo shoots, drained, blanched for 2 minutes, and drained; 2 eggs, lightly beaten; 2 medium scallions, trimmed and cut across into thin slices; Two ¼- pound (120- g) cakes firm silken tofu, cut into matchstick strips; ¼ pound (120 g) boneless pork loin, or leftover roasted pork loin, cut into matchstick strips; 4 to 5 tablespoons (65 to 80 ml) rice wine vinegar; 3 tablespoons (24 g) cornstarch; 4 dried shiitake mushrooms; 5½ cups (1.4 l) Roasted Pork Stock; 1 tablespoon Chinese soy sauce

Preparation info

Makes 7 cups 1.75 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Once upon a time, there was a fabulous restaurant in New York called Pearl’s. Pearl was an attractive, witty woman born in China and married to an ex-general (of I do not know which side). At the time, it seemed to me that all the strong women who owned Chinese restaurants had been married to Chinese generals.

Pearl, herself a chorus girl, had started out at the Lotus Garden and then worked at another restaurant in the theater district, and she had made so many friends among the the

Ingredients

Asia
Americas
China
United States
Starter
Spicy
Soup
New York

Ingredients

Method