Monday, October 6, 2014

Rosie Makes A Chinese-Style Soup.

 I've had a yen for a Chinese-style soup for some time now,
 so I rummaged around in my Asian box in the pantry.
Yes, I have an Asian box.
It sits next to my Hispanic box.
Both are full of ethnic goodies.

Rosie's Chinese-Style Soup
6 cups homemade chicken consommé
dried shiitake mushrooms, small handful
dried wood ear mushrooms, small handful
dried day lilies, small handful
1 knob of ginger (an inch)
1 TB soy sauce
2 boneless pork loins, thinly sliced
1 cup reserved mushroom soaking liquid
3 TB soy sauce
1 tsp sugar
freshly ground pepper
4 TB black vinegar (or balsamic vinegar)
1/2 cup bamboo shoots, drained
1/2 cup sliced water chestnuts
1/2 cup baby corn, drained
1/2 cup edamame
1/2 cup green peas, frozen NOT canned
2 TB cornstarch mixed in 1/3 cup water
1 tsp sesame oil
1 TB sriracha sauce
1 egg, beaten
chopped scallions to sprinkle on top

Put the dried mushrooms and lily buds in a glass bowl.
Pour boiling water over the the mushrooms and the lily buds
and soak for 20 minutes.
Reserve 1 cup of the mushroom liquid.
Squeeze excess liquid from the mushrooms and the buds.
Cut the hard tips off the lily bottoms
and slice into 1-inch lengths.

While the mushrooms and lilies are soaking,
combine sliced pork with the ginger and 2 teaspoons of soy sauce.
Set aside.

Bring the chicken broth and reserved cup of mushroom liquid
to a boil in a stock pot.
Add soy sauce, vinegar, sugar, and sriracha sauce.
Add in mushrooms, lily buds, bamboo shoots, and  water chestnuts.
Add the pork, stirring to keep it from sticking together.
Add in the cornstarch mixture.
Return to a boil, reduce to simmer,
and cook for another minute until slightly thickened.
Add in the peas and edamame.
Pour the beaten egg into the simmering soup.
Remove from heat.
Stir gently.

Ladle into bowls and sprinkle chopped scallions on top.

Normally, this would serve 4-6 people.
In my house it served 2 Hawthorne Boys.

Whenever Mr. Hawthorne brings home a soup from the China Macs,
they always include a package of stale fried wonton strips
Every time, they're stale.
It ain't hard to prepare fresh fried wontons, people.
Just slice up a wonton into strips and fry 'em up.

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