Hot & Sour Soup redefined

20130205-233707.jpg

20130205-233724.jpg

20130205-233731.jpg
Hot & sour soup.
-dried lily buds, rehydrated and hand shredded
-dried wood ear fungus, rehydrated and julienned
-bamboo shoot, julienned
-dried Shiitake, rehydrated/de-stemmed and sliced
-deseeded red chili pepper julienned
-ground white pepper to taste
-black and red Chinese vinegars
-broth

I grew up on the viscous, thick, almost jello-like hot & sour soup. I hated it. It was overpowering and heavy and smelled pungent.

..But then I learned a clean recipe, free of corn starch thickener.. and I found myself loving my newfound soup.

The fresh crunch of wood ear, the bite of vinegar, the aroma of all the ingredients together is very inviting. This version uses no egg whites, which I like because it is clear and refreshing. Also, I put so much lily bud in the soup, tofu would be like unnecessary filler.

Is there something you hated before but when you found a better way to make it, suddenly you find yourself in love? 🙂

Advertisements

One thought on “Hot & Sour Soup redefined

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s