Recipe(tried): Hot and Sour Soup (w/tofu) (Repost)

Title: Recipe(tried): Healthy Hot and Sour Soup
Posted By: Nina Simonds
Date: May 28th 1999
In Reply to: ISO: Nina, is there such a thing as an easy
Board: In the Kitchen with Nina Simonds

Since you asked.... This is from my new book
"Spoonful of Ginger"

HEALTHY HOT AND SOUR SOUP
six servings

Try this sumptuous soup as a light lunch or dinner.
This adapted, lighter
version is made with chicken rather than pork meat as
in the classic
recipe.

1 whole chicken, about 3 pounds
12 cups water
1/2 cup rice wine or sake
8 slices fresh ginger, about the size of a quarter,
smashed lightly with
the flat side of a knife
8 scallions, ends trimmed, smashed lightly with the flat
side of a knife
1 pound firm tofu, cut into slabs about 1- inch thick
6 dried Chinese black mushrooms, softened in hot
water to cover for 20
minutes, stems removed and caps cut into thin
julienne strips
1/4 cup dried wood ears, softened in hot water to cover
for 20 minutes,
drained, hard ends trimmed, and cut into thin julienne
strips
2 cups leeks, edges and green end trimmed, rinsed,
drained, and cut into
thin julienne strips
2 1/2 tablespoons cornstarch
1/4 cup water

Seasonings:
4 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce, or more to
taste
3 tablespoons soy sauce
2 1/2 to 3 tablespoons minced fresh ginger, or to taste
3/4 teaspoon freshly ground pepper
1 teaspoon toasted sesame oil
1 teaspoon salt, or to taste

1 large egg white, lightly beaten with 2 tablespoons
water

1.Cut the chicken through the bones into 10 to 12 pieces. In a large pot,
place the chicken pieces, water, rice wine, ginger, scallions, and bring to
a boil. Lower the heat so that the liquid is at a simmer and cook about 1
1/2 hours, skimming the surface to remove any impurities.

2.Wrap the tofu in paper towels, and place a heavy weight such as a skillet
on top. Let stand for 30 minutes to press out the excess water, then cut
into thin julienne strips about 3- inches long and 1/6-inch thick.

3.Remove the gingerroot and scallion from the broth and skim to remove any
fat. Remove the chicken pieces with a slotted spoon, remove and discard the
skin, and take out the bones. Using a knife or by hand, tear the chicken
meat into thin julienne strips. Combine the cornstarch and water.

4.Strain the chicken broth into a large, heavy pot. Add the chicken shreds,
tofu, black mushrooms, wood ears, and leeks to the chicken broth and heat
until boiling. Boil for about 2 minutes, skimming the surface to remove any
impurities.

5.Slowly add the cornstarch thickener, stirring
constantly to prevent lumps, and cook until the broth has thickened. Add the
Seasonings and stir. Taste and add any additional seasonings. Remove the
soup from the heat and slowly add the beaten egg white, pouring it in a thin
stream around the edge of the pot. Stir the soup several times in a
circular motion so that the egg forms streamers. Ladle the soup into a serving
bowl, and serve immediately.

Wood ears or black "herbal" fungus has been used by
the Chinese for thousands of years as a stomach tonic and for
hemorrhoids. Once softened in water, they have a crunchy consistency.
According to Chinese doctors, they activate the blood and act as an
anti-coagulant. They are also reputed to increase physical and mental energy.