A good friend of mine, Dominique (I promise that I am not speaking in 3rd person) asked me to post this recipe for Hot & Sour soup. This is the recipe that we used in culinary school and it was written by some of the chef instructors at Johnson & Wales University Charlotte. I have used it on several occasions, but I have changed a few things around since making it a few times.
Hot & Sour Soup
Yields 10 (you can easily divide the recipe in half by dividing every ingredient by 2)
64oz of chicken stock (heated to boiling)
6 oz thick cut bacon, cut into strips
4 oz mushrooms, sliced (a variety, white button, shiitake, wild mushrooms)
6 oz tofu, diced
4 oz bamboo shoots
2 oz dried wood ears (you can get these from an Asian market, or substitute more of the other mushrooms)
2 oz soy sauce
3 oz white vinegar
1.5 oz of beef boullion
salt and pepper to tast
10 Thai chili peppers, seeded and minced (Asian market as well)
3 oz Cornstarch, dissolved in 6oz of cold chicken stock
5 eggs, beaten lightly
2 oz sesame seed oil
5 scallions, washed and sliced
1. In a stockpot, heat chicken stock to a boil, and then add pork, mushrooms, tofu, bamboo shoots, wooden ears, and chilis. Simmer for 20 min. Add soy sauce, white vinegar, beef boullion, and salt & pepper.
2. Thicken soup to a syrupy consistency with the cornstarch mixture. Simmer for 1 minute then turn off the heat.
3. Bring the soup back to a boil and stir in the eggs in a circle motion.
4. Season and serve.