Soup
Egg Drop Soup Hot & Sour Soup Wonton Soup
You'll love making this easy, delicious and warming soup! There are a few "Kosher Chinese" restaurants here and there … what better "fusion cuisine" than this "Chinese Jewish Penicillin"?
1 quart Chicken Broth 1 Egg, beaten with 1 tablespoon Water Bring the broth to a boil. Salt to taste while it's heating. Add coloring, if
desired. Thicken to taste with cornstarch/water mixture (ideally the soup should
just begin to coat the back of a spoon.) Remove from heat. While still
boiling-hot but not bubbling, drizzle in the egg mixture slowly (the hot soup
will cook it) while stirring the soup just a tiny bit … the object is to
create shreds of egg, not a giant lump (too little stirring) and not teensy
flakes (too much stirring.)
(I make mine plain, just boiled chicken bones and skin, no flavoring of any
kind, scrupulously de-fatted by cooling in the refrigerator in tall containers
and removing the layer of fat that rises to the top and hardens in 12-24
hours.
Salt to taste
Cornstarch/water to thicken to taste
A few drops of yellow food coloring or a small pinch of turmeric for color
(optional)
(yes, they use coloring in the restaurant!)
Much like egg drop soup, with a few changes. Restaurants often make a big vat of egg drop soup, then separate half to turn into hot & sour soup.
1 quart Chicken Broth
¼" fresh Ginger, grated
1 tablespoon Chili Paste With Garlic (or to taste)
1 tablespoon Soy Sauce
2 tablespoons Cider Vinegar or Rice Vinegar
Salt to taste
Cornstarch/water to thicken to taste
1 Egg, beaten with 1 tablespoon Water
¼ pound (4 ounces) julienned Pork, stir-fried until just done
3-4 soaked, julienned Black Mushrooms (optional), stems removed
½ pound fresh firm Tofu cut into bite-size strips (¼"x¼"x1")
2 heaping tablespoons Tree Ear Fungus, soaked and julienned
Begin just like egg drop soup, but with the soy, vinegar and chili, and finish slightly thicker and without coloring. Bring the broth to a boil. Salt to taste while it's heating. Add coloring, if desired. Thicken to taste with cornstarch/water mixture (ideally the soup should coat the back of a spoon a little better than egg drop soup.) Remove from heat. While still boiling-hot but not bubbling, drizzle in the egg mixture slowly (the hot soup will cook it) while stirring the soup just a tiny bit … the object is to create shreds of egg, not a giant lump (too little stirring) and not teensy flakes (too much stirring.)
Then add the solids: pork, tofu and mushrooms, and serve.
The recipe for the wontons is in the "Dim Sum" chapter.
8-10 Wontons, steamed 15 minutes
1 quart Chicken Broth
Salt to taste
1 Scallion, sliced microscopically thin (just mince it if you're not
particular.)
Small dash Sesame Oil
Bring the broth and scallion to a boil, salting to taste while heating. Do not thicken. Remove from heat, add a dash of sesame oil and serve. It's easier to add 2 wontons to each diner's bowl, rather than trying to ladle them in from the soup pot.
A popular garnish for Chinese soups. "Chow mein" noodles are not the right thing to use … you need the following:
6-ounce package Won Ton Wrappers (or quartered Egg Roll Wrappers), cut to the size you prefer
Deep-fry in 350° oil until lightly browned. To keep them from turning into a matted-together mass, pick up just a few strips at a time and drop them, individually but quickly, into the oil. Drain well on paper towels.