Joanne Chang's Hot and Sour Soup

What do you serve with it? I'm thinking something like crackers, but something that would complement the soup?

I also add a GENEROUS amount of Five Spice. I grind my own so it isn't nearly as costly as buying it at the grocery.

Hi Ellen, it will keep just fine for a couple days in the fridge -- sorry for the delay.

This would be delicious vegetarian or vegan. Add more mushrooms to amp up the umami.

I use tempeh instead of pork and use lots of mushrooms. I also add bean sprouts, bamboo shoots and sometimes baby corn. We're not vegan but my husband does NOT like egg in soup so I always leave it out. They always say it is the best hot and sour soup ever.

I use Pacific Foods Mushroom Broth in place of the chicken broth. I love the earthy flavor with the soup.

It's mainly there for the spice, so you could leave it out and there would still be some heat from the black pepper and plenty of tang. If you like, you could up the heat with another type of hot sauce or dried, ground chile.

i used chili oil instead of sriracha for a deeper heat profile, tasted great

I use chili paste

What is this magical Chinkiang black vinegar you speak of?? How is it different than the rice vinegar? I'm intrigued!

To me it has a taste that is similar yet totally different from Worcestershire sauce. It has the tang of good vinegar but the depth of a steak sauce. But that is my taste buds. User experience may vary by mouth and brand of black vinegar

Maybe grated tempeh (I've never heard about grating it and suddenly there's grated tempeh everywhere)? What I've been doing is using two or more varieties of mushrooms: I'm veggie and BF doesn't like tofu all that much

I used the tempeh which I cut up into very small pieces and used a little extra oil in the initial sautee to make up for the lack of pork fat. I also used two varieties of mushrooms and plenty of tofu. The soup was hearty and delicious. I too might use a little less vinegar next time. Verdict, tempeh will work if you like that chew.

I am sorry that you HATE me and think I am offensive, rude and ignorant because I prefer only 1/2 cup vs. 3/4 cup vinegar. Everyone has their own likes and dislikes. I can't tell you how many times I have ordered General Tso's Chicken at different venues and they taste totally different than the last one I had. I DO understand foreign cooking and cook various dishes quite often, it is one of my favorites! Just recently I found this site and really enjoy the recipes and hopefully your comment is a rouge one. I deeply believe everyone is entitled to their own comments without being called rude, ignorant, offensive and HATED . My goodness, girl, chill!!

YIKES!!

I agree - this was just an OK recipe. The best thing I can say about it is that it's easy and fast, so I might consider making it again for a quick weeknight dinner. I'd definitely suggest starting with less vinegar, and adding more to taste. I also ended up adding some rice noodles to make it a more substantial meal.

Thanks for the suggestions!

Wow. At least you're not judgmental. Haha.

Jan do you kiss your partner, you filthy cannibal?

I'd probably avoid that substitution but if you do try it, I'd think backing off on the amount would be a good idea.

Yes, it should taste very familiar! Although Chinese black vinegar also often used.

The original article explains the use of non-traditionalingredients. Nothing this wonderful s a waste of time.

Haven't heard of that, but one of my all-time favorite Chinese dishes is Wor Shu Op, AKA Peking Pressed Duck. It's duck simmered in dark soy, ginger, scallion, star anise and five spice powder until nice and tender. After draining and cooling, it's carefully boned out. Then the split duck halves are dipped in egg white and coated in water chestnut powder and steamed until the coating becomes gray and gelatinous. Then it's cooled again the duck halves (or quarters) are pressed between two heavy plates and refrigerated until stone cold at which point you can either freeze them for later or deep fry them to the most incredible crunchiness outside and inner melting tenderness, with just a smudge of succulent fat remaining beneath the crackling skin. Then the fried slabs are cut with cleaver into 3/4-inch wide pieces and arranged over shredded iceberg lettuce, and finally (whew!) topped with either a special version of sweet & sour sauce (my favorite) or a sauce made from the braising liquid. I was addicted to this at a restaurant back in the 1970's in D.C.'s China Town called Ruby's Restaurant, along with Woo Hip Har (shrimp) and Roast Pork Chow Foon, and Crispy Orange Beef. The duck dish is mentioned by Craig Claiborne in the intro to his New New York Times Cookbook, and he apparently dined on it while flying in a jet over Poughkeepsie. Quite a story! Is that the dish? There is an old book worth seeking out called Jim Lee's Chinese Cookbook probably dating back to the 1960's with a detailed instruction on how to prepare it. Also, Elaine Kuo explains it in her Key to Chinese Cooking cookbook. That dish just might be my "last meal" if I had to pick one. Trader Vic's used to do something similar, but the version I make at home based on Jim Lee's recipe is the best I've ever had.

Oh, and the dish is topped with crushed toasted almonds. And no, I don't know if its made any more, I haven't seen it in years. Too labor intensive. Far more involved than a mere Peking Duck, but its a true culinary orgasm.

Thanks John. Sounds delicious. In the 1960's there was a restaurant called "Carrie Lee's" in Birmingham, MI, that made the most fantastic pressed duck.

yummm love wor shu op Carrie Lee Gardens in Waterfod MI

Sounds like you all miss it as much as I miss it here. BUT it can be made at home, and it does turn out great. I like to take my time and prepare it over a 3-day period so I don't stress out. I used to make 2 ducks at one time and I simmered them both together. I kept a private stash of wor shu op in my freezer. Like I said, it would be a top contender for my "last meal". BTW, I said Elaine Kuo had the recipe in her book, its actually Irene Kuo. Definitely worth ordering one off Amazon. Jim Lee's book was excellent, too, with those classic old preparations you don't seem to see much any more. What a joy it is to know how to make your own!

Nadine: Is that the same Carrie Lee that was in Birmingham in the 1960's?
Mr. Lee would be gone by now, but his grandchildren were a few years younger than me. Maybe they carried on his legacy in the restaurant business?

I am not sure Mike. My parents took me there when I was a kid and we still frequented Carrie Lee until about 20 yrs ago.. The wasn't anything decent in Hartland 30 yrs ago... Not sure all I knew is that my Dad loved War Shu Op and always shared with me :)

Thanks Nadine. I've moved away, but next time I visit relatives in the area, will stop at Carrie Lee Gardens and have the wor shu op.

just leave out the meat..

I added more mushrooms in place of the pork. Turned out great.

Ken Hom always amazes me. One of my favorites is the salad he calls Cold Tomato Cubes Tossed in Tarragon and Sesame Oil, from his East Meets West Cuisine book. I love the way his food tastes. What are some of your other favorite Hom dishes?