2.25.2012 Hot & Sour Soup inspired by Emeril

My mouth is watering remembering this soup.

I've had a recipe of Emeril's since 1999, which I printed one day at school, bored and wishing I was somewhere else other than teaching....and never used this recipe...but knew I'd want to.

It was so amazingly good...it smelled a little strong because of the garlicky asian hot sauce, but tasted delicious! This is inspired by Emeril's recipe...but we changed it up a bit.  You can still google the original recipe and he has an updated one I'll have to try.

2 tablespoons vegetable oil

1 pound lean pork, julienned

Salt

Freshly ground black pepper

8 ounces button mushrooms, washed, trimmed and sliced

1 bag bean sprouts (called for bamboo shoots too)

6 ounces bean curd (tofu), cut into small chunks (1/2 inch?)

2 quarts chicken stock

1/3 cup cornstarch

1/2 cup water

1/4 cup soy sauce

1/4 cup rice wine vinegar

4 eggs, beaten

good squirts of schiracha and red pepper flake pinches to taste

2-3 tsp sugar

Clean & quarter the mushrooms. In a large bottom pot, over medium heat, add the oil. Season the pork with salt and pepper. When the oil is hot, add the pork and stir-fry for 2 minutes. Add the mushrooms, bean curd. Season with salt and pepper. Saute for 2 minutes. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve the cornstarch in the water. Stir the cornstarch mixture into simmering liquid. Bring the liquid back to a boil and cook for 2 to 3 minutes. Reduce the heat to a simmer and add the soy sauce and rice wine vinegar. In a wide circle, stir in the beaten eggs. Stir gently until the eggs are cooked. Reseason with salt and pepper. Stir in the bean sprouts, sugar, schiracha, pepper flakes to taste. Ladle into bowls and serve warm. Pass more chili oil at the table, and serve with cilantro, crispy noodles...or even better with some ramen noodles.  I think we'd add some carrot next time too.

  We ate this with the ramen the next day.  So good, will add to the repertoire for sure.  Glad I saved it for 13 years. :)