LF: hot & sour soup recipe!!

[freakygirl]

anyone know by any chance? THANKS!

[revert]

google??

http://www.google.ca/search?hl=en&q=...e+Search&meta=

[freakygirl]

thought i'd post a request here, since there are so many asians on this forum so maybe someone will have a homemade recipe...!

btw, ju-on (the grudge) is a really cool scary movie. that kid in your icon looks freaky!

[RenegadeX]

**yes, I'm bumping an ancient thread**

I've only ever had hot-and-sour soup a few times, but I liked it. After reading this recent thread about the 'best hot-&-sour soup' (in Markham-area restaurants), I wondered with all the Chinese people on RFD if anyone here has a favourite tried-and-tested recipe they'd be willing to share?

I've never made it before but so far had picked this recipe to be the one I was going to try, provided I can find the ingredients.

Reading the Markham thread, I noticed that a couple of posters mentioned 'seafood' as an ingredient.
But seafood is not a traditional Chinese hot-and-sour soup ingredient, is it? I thought Cambodians made it that way.

In any case, I would prefer a non-seafood version, but seafood, tofu, or meat, let's see how you make it!

[Tig]

I'm not asian, but I love H&S soup. I don't have a recipe, but Thai One on used to make a pretty good one. There's a few locations in the GTA.

http://www.thaioneon.ca/lunch.aspx

[0xffff]

**yes, I'm bumping an ancient thread**

I've only ever had hot-and-sour soup a few times, but I liked it. After reading this recent thread about the 'best hot-&-sour soup' (in Markham-area restaurants), I wondered with all the Chinese people on RFD if anyone here has a favourite tried-and-tested recipe they'd be willing to share?

I've never made it before but so far had picked this recipe to be the one I was going to try, provided I can find the ingredients.

Reading the Markham thread, I noticed that a couple of posters mentioned 'seafood' as an ingredient.
But seafood is not a traditional Chinese hot-and-sour soup ingredient, is it? I thought Cambodians made it that way.

In any case, I would prefer a non-seafood version, but seafood, tofu, or meat, let's see how you make it!

Reading through that recipe, I can tell you that it won't be very sour. The vinegar is added way too early and even though you're only bringing to a boiling and then simmering for a minute, it will affect the final taste. I prefer to add the vinegar to the serving bowl and pouring the soup on top, for maximum sour.

I've been using this site for my hot and sour soup ideas, and they even have some general tips for making it, regardless of what your ingredients are.


http://www.homemade-chinese-soups.co...sour-soup.html

[BongoBong]

Reading through that recipe, I can tell you that it won't be very sour. The vinegar is added way too early and even though you're only bringing to a boiling and then simmering for a minute, it will affect the final taste. I prefer to add the vinegar to the serving bowl and pouring the soup on top, for maximum sour.

I've been using this site for my hot and sour soup ideas, and they even have some general tips for making it, regardless of what your ingredients are.


http://www.homemade-chinese-soups.co...sour-soup.html

+1 on the site and on adding vinegar later. Another benefit of adding vinegar later is if you have multiple people eating it you can each put in as much as you like. Personally ill add some chili paste to mine as well to up the heat since I like mine pretty hot and sour.

Another thing I really like is to use char siu for the pork. Also I never add sugar to mine.

edit. For me I find the most important thing with hot and sour is finding out what vinegar works best for you (black vinegar, rice vinegar, white vinegar etc or combination of vinegars).

[kingfencer]

most important thing is amount of starch you put in so it is thick enough.

[RenegadeX]

Thanks for the tips so far, especially the link to that chinese soup site.
Silly question perhaps, but "how thick is too thick?"

[BongoBong]

most important thing is amount of starch you put in so it is thick enough.

personally sometimes I don't even thicken mine.

[goJays]

i dare you guys to enjoy H&S soup at the Mandarin in sauga.. it should be called colored warm water with floaters.

[flaris]

i dare you guys to enjoy H&S soup at the Mandarin in sauga.. it should be called colored warm water with floaters.

As an ex-Mandarin employee, I recommend you don't enjoy anything at the Mandarin if you value hygiene

[goJays]

were you one of the GO-HAPPY employees that greet everybody no matter how many times you see them? i swear, it's like they blink and whoever they see they must say something to, even if they did already like a minute ago.

discuss said hygiene stuff to more detail, was it a policy to be poor hygienic or was it location specific? lol

[Maximaro]

personally sometimes I don't even thicken mine.

Same. On some occasions, I'll go the extra step to thicken but some of the time I just cannot be bothered to do so.

I do like this recipe which gives you the basics: http://closetcooking.blogspot.com/20...sour-soup.html

[RenegadeX]

^ I'm making it right now, using the recipe I posted previously- but I will be adding the vinegar later.
I went to a local Asian grocery store and got bags of 'dried lily flower', 'cloud ear fungus' and a bag labelled 'dehydrated vegetable', which was in the same section and which the clerk told me was 'probably' black mushroom. He wasn't Chinese - he looked Laotian to me, but said that it's hard to know what everything is because there are so many different names for the same products... hmm. Oh well, I'm sure it'll be good.

Bags of Golden Needles aka Dried Lily flowers - and Cloud Ear Fungus:
-

Here's the 'dehydrated vegetable'. Can anyone translate the Chinese writing on this bag?.. or identify what exactly this is?


I'll post my thoughts on the finished soup later..