Doug, Mark, Thanks for remininding me about H&S soup recipies -- both look good. Lost mine, these are close to what I can remember. I do remember three things: * Shittake mushrooms. Important. Rarely get in restraunts. Although fresh are sometimes available, I prefer dried and reconsitute as below. Then julianne. Add equivalent of 1/2 cap per serving cup. Can't match this flavor. * A suggestion on the pork: I cut in strips and fast stir-fry in sesame oil until crispy around the edges. Then add to chicken stock as directed. (Professional recipies call for pork stock. This is my way for faux pork stock.) * The mistique of this is the variety of flavors and textures in the soup. Enjoy. Andy. ------------------------------------------- Mark Stevens wrote: Got a slammin' Hot & Sour soup recipe at: http://www.exit109.com/~mstevens/hotsour.html Doug Irvine wrote: > Deb, I think that I posted this before, but in case I didnt: First of > all, this soup originated like fried rice, as a way to use up left > overs, and has turned into a splendid dish, which can be a whole meal. I > have several different recipes that I check out first, before I start, > and come up with this....Doug's Hot & Sout soup > 1 quart of chicken stock, home made is best > 1/4 cup of cloud ears (wood fungus) > 1/4 cup of golden needles(lily bud stamens) > 1/3 lb of pork, sorta shredded, use any cut, small pork chop is good > 1 tbls cornstarch mixed with 1 tsp dry sherry, marinate above pork in > this > 2 tbls cornstarch mixed with 1/2 cup of water > 1 one lb block of firm tofu > 2-4 tbls of rice wine vinegar, depends on how sour you want it > 1 egg lightly beaten > 1-2 habs, chopped finely, depends on how hot you want it...broken > record!! > sesame oil, green onions, light soy sauce, add these to your taste, with > the sesame oil being sprinkled on last. > Soak the cloud ears and the golden needles in hot water for at least > half an hour, until they have increased in size, remove from the water > and sqeeze the needles to remove excess water, cut these all in half. > Start soup by putting the stock in a large pot, and season with salt a a > little light soy sauce...get it to a light boil, and add the pork > shreds, cook for about a minute, add the cloud ears, needles and the > bean curd, cut into small pieces, or however size you wish, add the > chopped up habs, cook for about 1-2 minutes. Add the cornstarch mixture > and stir to thicken, lower the heat and add the vinegar, stir around > and taste, add more vinegar if necessary. Slowly stir in the egg, and > then add the green onions, 2-3 should do and sprinkle with the sesame > oil....serve immediately, and enjoy. I usually just serve this with Thai > rice.