11231 Hot and Sour Soup 20 mins 20 mins 10 to 12 servings as an hors d'oeuvre Wed Nov 14 16:09:00 -0800 2007 Wed Mar 12 10:12:28 -0700 2008 Easy Chinese CHOW http://www.chow.com/recipes/11231 Wed, 12 Mar 2008 17:12:28 GMT One of the most well-known Chinese soups A vegetarian take on one of the most well-known Chinese soups, this version has a slightly spicy broth for a truly "hot" soup. Many ingredients yet minimal work makes for a full-flavored soup that’s great served in small cups at a cocktail party or simply as a warming meal on a cold night.

What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets.

Game plan: The soup can be made through step one (minus the tofu) up to 1 day in advance, then cooled, covered, and refrigerated. Rewarm over medium heat, add tofu, and simmer over medium-low heat until warmed through, about 10 minutes.

This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

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  • Place broth in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium and add mushrooms, vinegar, both soy sauces, rice wine, chile oil, sugar, sesame oil, chiles, bamboo shoots, ginger, and tofu. Simmer until just heated through, about 5 minutes.
  • Mix together cornstarch and water until evenly combined, and stir into soup. Serve topped with scallions, if using.

    • Beverage pairing: Domaine des Baumard Crémant de Loire Brut NV “Carte Turquoise,” France. Sparkling wines make good textural contrasts for soups, and the earthy flavors of this Chenin Blanc–based sparkler will work with the mushrooms, ginger, bamboo shoots, and soy sauce in the soup.

    ]]>     http://www.chow.com/assets/2007/11/hot_soursoup290.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich 6 cups low-sodium vegetable broth

    ]]>     30 5 ounces (about 15 to 20) fresh shiitake mushrooms, stems removed and thinly sliced

    ]]>     5 tablespoons Chinese black vinegar

    ]]>     3 tablespoons dark soy sauce

    ]]>     3 tablespoons light soy sauce

    ]]>     2 tablespoons rice wine, such as Shaoxing wine

    ]]>     2 teaspoons chile oil**

    ]]>     298 2 teaspoons granulated sugar

    ]]>     1 teaspoon sesame oil**

    ]]>     277 3 dried whole red chiles

    ]]>     98 1 (8-ounce) can sliced bamboo shoots, drained and finely chopped

    ]]>     75 1 (1-inch) piece fresh ginger, peeled and finely chopped

    ]]>     6 ounces extra-firm tofu, small dice

    ]]>     2 tablespoons cornstarch

    ]]>     2 tablespoons water

    ]]>     54 6 tablespoons (about 4 to 6) thinly sliced scallions, green parts only (optional)

    ]]>     2395 aida mollenkamp 1 chow 3528 cocktail party 390 spicy 435 vegetarian 1052 hors d'oeuvres 231 light meal 384 easy 497 asian 1619 omnivore 273 party 755 travels well 3444 make ahead 4705 one pot 733 chinese 753 lazy 182 boil 10053 gluten free 10054 dairy free 15344 winter soups 236 vegetable