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I don't like hot and sour soup but hubby likes it. He says the best is PF Chang's or Neo China.
PF Chang's is pretty good.
The best I've had was at a place called Gourmet 88 in Burbank.
As an interesting side note, Hot & Sour Soup is NOT a Chinese dish - it was created in America, much like fortune cookies. At least that's what a coworker from China told me
HOT AND SOUR SOUP
6 Tiger Lily buds
1/4 c. dried black mushrooms
1/2 c. bamboo shoots, drained and slivered
1/4 lb. boneless pork, slivered
4 c. chicken broth
1 tsp. salt
1 tsp. ground white pepper
3 tbsp. rice wine vinegar
2 tbsp. cornstarch
3 tbsp. cold water
1 egg, lightly beaten
1 tbsp. sesame oil
1 c. slivered bean curd
1 tbsp. soy sauce
1 whole green onion, finely sliced
Mix cornstarch with cold water. Cover mushrooms with boiling water; soak 30 minutes. Drain and shred. Combine mushrooms, bamboo shoots, Tiger Lily buds, pork, soy sauce, salt and stock in large saucepan. Bring to boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar; bring to boil again. Add cornstarch mixture and stir until soup thickens. Slowly pour in beaten egg, stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish top with green onions. Serves 4.
You coooould always make your own. It is quite easy to make. Whaha! Chop, chop, Luie!
For the black mushrooms, try to find "wood-ear". It's also sold in many Asian markets as "Black Fungus"
I do mine a little differently:
A little beef broth as well as the chicken broth - about 40/60. Also, a little red wine vinegar as well as the rice vinegar. And I like a bit more white pepper - but that depends on how "hot" you like it! I don't use the onions or the Tiger Lillies.
Prepare the broth early, and pre-cook the meat. Keep the broth hot, but not boiling. Drizzle a little sesame oil in the pan, and caramelize a small amount of sugar in the sesame oil. When the sugar is caramelized, pour in the broth. Add the meat first, then return to a boil. Then the tofu, then the wood-ear, and finally the bamboo shoots, returning to a boil between each. Spoon the egg in and let it flower, then add the white pepper. Add the cornstarch/water after that to thicken.
Or just go to your favorite Chinese restaurant and let them do the work
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