Hot and Sour Soup

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             FOOD FUNNY
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Here's a head-scratcher from Margaret Spencer:

When French dogs sit down to a great meal, do they wish each other "bone appetit?"

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             TODAY'S RECIPE
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Ever since I was small boy I have ordered this soup on practically every
trip to a Chinese restaurant. Feel free to experiment with the
quantities of vinegar and pepper to suit your own taste.

Hot and Sour Soup

6 cups (1.5 L) fresh or canned chicken stock
1/2 cup (125 ml) thinly sliced bok choy or Napa cabbage
1 cup (250 ml) thinly sliced shiitake, cloud ear, or other mushrooms
3 scallions (green onions, spring onions), green and white parts, thinly sliced
2 Tbs (30 ml) soy sauce, or to taste
2 Tbs (30 ml) finely chopped ginger
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) water
6 to 8 oz (175 - 200 g) firm tofu, cut into thin strips
3/4 cup (180 ml) white vinegar, or to taste
2 tsp (10 ml) freshly ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount egg substitute
1 tsp (5 ml) toasted sesame oil

Bring the broth to a boil in a large saucepan and add the bok choy or
cabbage, mushrooms, scallions, soy sauce, and ginger. Combine the
cornstarch and water in a small bowl and stir into the broth when it
returns to the boil. Boil for 3 minutes. Add the tofu, vinegar, and
pepper. Taste and adjust seasoning. Reduce the heat to a simmer and
slowly drizzle the beaten eggs into the soup, stirring gently. Remove
from the heat, add the sesame oil, and serve immediately.
Serves 6 to 8.
Received on Mon May 11 21:31:57 2009