Hot and Sour Soup
Serving Size: 42 Portions:6 fl oz.
Yield: 1.97 gal.
12oz Shiitake mushrooms (stem/ whole)
20oz Bilimbi Juice
4fl. oz. soy sauce
1tbsp. sesame oil
1¼ fl. oz. Chili oil
1.88gal. Beef Stock
1½ lb. Firm tofu ½ in cubes (garnish)
1½ Cup water
6ea. Egg well beaten
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.