Monday, June 8, 2015

Golden Hot Sour Ribbon Noodle Soup



     A Different Kind Of Hot Sour Soup! 
     Cow's Ear Fungus are also known as Wood Ear Mushrooms.  Cow's Ear Mushrooms have a delicate flavor.  These mushrooms are a main staple in China.  Cow's Ear Mushrooms actually have medicinal value.  These mushrooms boost the immune system, they fight cancer and they slow the aging process.
     I have been disappointed many times, when I had Hot Sour Soup at restaurants.  The basic flavors of the soup are fantastic if it is not overwhelmed with pepper, vinegar or corn starch.  Hot sour soups that have been simmering in a soup warmer all day long are best avoided.
     Today's hot sour soup recipe has a well balanced flavor.  Instead of settling for the same old brown color hot sour soup, turmeric was added, so the soup takes on a golden color.  Ribbon Noodles were added to make the soup heartier.
  
     Golden Hot Sour Ribbon Noodle Soup:
     This recipe yields 1 portion of soup!  (About 2 1/3 cups)
     Step 1:  Soak 3 dried Cow's Ear Fungus (Wood Ear Mushrooms) in water overnight in a refrigerator.
     After the mushrooms are reconstituted, cut the mushrooms into very thin slices and set them aside.
     Step 2:  Cook 1 small portion of ribbon rice noodles in boiling water over high heat, till they are tender.
     Drain the water off the noodles.
     Shock the noodles in ice water.
     Drain off the water and set the noodles aside.
     Step 3:  Place 3 cups of chicken broth in a sauce pot over medium high heat.
     Add the thin sliced cow's ear mushrooms.
     Add 1/2 teaspoon of ginger paste.
     Add 1 clove of minced garlic.
     Add 1 tablespoon of minced onion.
     Add 1 tablespoon of minced bell pepper.
     Add 1/4 teaspoon of sesame oil.
     Add 1/2 teaspoon of lemon juice.
     Add 1/4 teaspoon of soy sauce.
     Step 3:  Add 1 pinch of Chinese five spice powder.
     Add 1/2 teaspoon of turmeric.
     Add sea salt and white pepper.
     Add 2 pinches of crushed dried red chile pepper.
     Step 4:  Boil till the vegetables are tender and the soup reduces to about 2 1/2 cups.
     Step 5:  Make a slurry with cornstarch and cold water.  (About 2 tablespoons of cornstarch + 2 tablespoons of cold water should be enough.)
     Add just enough of the slurry to the hot soup, while stirring, to thicken the soup to a medium thin consistency.
     Step 6:  Reduce the temperature to very low heat.
     Add 2 teaspoons of rice vinegar.  Taste the soup.  Add a little more rice vinegar if the soup is not sour enough.  The sour flavor should be delicate and not too strong.
     Step 7:  Place 1 raw egg in a mixing bowl.
     Add 1/4 teaspoon of cornstarch.
     Whisk the ingredients together.
     Step 8:  Use a spoon to thin stream ribbons of the egg mixture on the surface of the hot soup broth.  (Just like making egg flower soup.)
     Step 9:  Add the reserved ribbon rice noodles.
     Add 4 ounces of firm tofu that is cut into bite size cube shapes.
     Add 1/2 of a bias sliced green onion.
     Step 10:  Simmer till the soup reheats.
     Ladle the soup into a serving bowl.
     No garnish is necessary!
  
     This is a delicious golden color healthy hot sour soup! 

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