Yield: Yields about 8 cups
Servings: 4 to 6
This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy pepper oil (hot) and red rice vinegar (sour). Be sure to freeze the bean curd the day before you plan to serve the soup; doing so will change its texture from silky to marvelously spongy.
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I was just checking this recipe to see if there were any reviews....none. I made this about a year ago and it was very good! It seems like a lot of work, but if you prep everything at your leisure it all goes together well and the result is worth the effort. The only negative I can share is the addition of the soy sauce at the very end of the recipe. The soup was beautiful until the soy was added and then it turned an unlovely brown. Just esthetics, I know, but hot and sour soup should be very enticing to look at! Next time, I would let people add soy at their discretion upon serving. Hmm..I also have lots of cloud ear mushrooms and tiger lily buds to use up!!!!!
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