ChefPaul Heerlein

Hot and Sour Soup

 

Serving Size: 42 Portions:6 fl oz.

                  Yield: 1.97 gal.

Quantity Ingredients

                  12oz                    Shiitake mushrooms (stem/ whole)

                  20oz                    Bilimbi Juice

                  4fl. oz.                  soy sauce

                  1tbsp.                   sesame oil

                  1¼ fl. oz.                 Chili oil

                  3tsp.                    Pepper

                  1.88gal.                  Beef Stock

                  1½ lb.                   Firm tofu ½ in cubes (garnish)

                  12tbsp                        cornstarch

                  1½ Cup                 water

                  6ea.                     Egg well beaten

                             

 

Preparation:

1) In a small bowl, stirtogether the vinegar, soy sauce, sesame oil, chili oil and the ½ tsp.pepper. Set aside.

2) In a saucepan over medium-heat, bring the stock to a simmer. Add the mushrooms and cool until the stockis aromatic, about 3 minutes. Reduce the heat to medium and add the tofu. Cook until the tofu is heated through, about 2 minutes. Add the reservedvinegar-soy mixture and bring to a simmer.

3) Ina small bowl, combine thecornstarch and water and stir until the cornstarch is dissolved. Add to thesoup and stir until the soup begins to thicken. Remove from the heat. Add theegg, whisking with a fork until little shreds of cooked egg form.

4) Taste and adjust theseasonings with vinegar, pepper or soy sauce.