Hot and Sour Soup
Soup, a Way of Life
Hot and Sour Soup
Soup, a Way of Life
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4 dried shiitake mushrooms 5 1/2 cups roasted pork stock 1/4 pound boneless pork loin, or leftover roasted pork loin, cut into matchstick strips two 1/4 pound cakes firm silken tofu, cut into matchstick strips 3 tablespoons cornstarch 4 to 5 tablespoons rice wine vinegar 1 tablespoon Chinese soy sauce 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper one (8 ounce) can bamboo shoots, drained, blanched for 2 minutes, and drained 2 eggs, lightly beaten 2 medium scallions, trimmed and cut across into thin slices, for garnish toasted sesame oil, for garnish Roast Pork Stock: Bones and scraps from roast pork 1/2 cup red wine or water 10 cups water, or to cover Directions: Roast Pork Stock: Place a rack in the center of the oven. Heat oven to 500°F. Put all the bones in a small roasting pan. Roast for 10 minutes. Turn the bones. Roast for 10 minutes more. This extra roasting gives the stock an even richer flavor. Transfer the bones and any pork scraps to a medium saucepan. Pour any fat from the roasting pan. Place the pan on top of the stove over high heat. Pour in the wine or water. Bring to a boil, scraping up the browned bits from the bottom and sides of the pan with a wooden spoon. Let the liquid reduce by half. Pour the liquid over the bones. Add the water, to just cover the bones. Bring to a boil. Lower the heat and simmer, skimming the fat and scum as necessary for at least 8 hours; 12 is even better. Check the water level every 2 hours, keeping the bones covered by at least 1 inch. Strain through a fine sieve. Skim the fat. Add enough water to make 6 cups. Let cool to room temperature. Refrigerate for 3 hours. Remove the fat from top of the stock and the sediment from the bottom. Use immediately. The Soup: In a small bowl, soak the mushrooms in 1/2 cup warm water for 15 minutes. Remove the mushrooms. Strain the liquid through a coffee filter and reserve. Remove and discard the mushroom stems. Slice the caps across into thin strips and reserve. In a medium saucepan, bring the stock and mushroom soaking liquid to a boil. Stir in the mushroom strips and the raw pork, if using. Return to a boil. Lower the heat and simmer, covered, for 10 minutes. Stir in the tofu and the roast pork, if using, and simmer for 3 minutes. In a small bowl, combine the cornstarch with 1/4 cup water. Stir some of the hot soup into the mixture. Whisk into the soup. Stir in the vinegar, soy sauce, salt, and pepper. Simmer for 5 minutes. Stir in the bamboo shoots and heat through. With a circular motion, pour the eggs into the soup. Stir once to break the eggs into threads. Sprinkle each serving with scallions and a few drops of sesame oil. Makes 7 cups. |