Vegetable Hot and Sour Soup

Click on image for larger view.

This is my favorite Asian soup.  It has a depth of flavors and that delightful balance of tart, sweet and spicy notes, as well as a slight crunch from the bamboo shoots.  My challenge with tofu continues, as I cannot make myself happy with the presentation (flub).  I bought extra firm tofu and pressed it for half an hour but my matchstick pieces still fell apart.  So I lost a few presentation points but it is GOOD.

I like more heat so I have added some fresh chilies to my recipe.  This is an interpretation without sliced pork tenderloin, an ingredient many traditional recipes call for.

THE RECIPE
Yield: 3 servings

1/2 t chili oil
1 t olive or vegetable oil
1/2 onion, thinly sliced

1 T Shaoxing wine or dry sherry
3 C vegetable or chicken stock

1/2 cup bamboo shoots, julienned
5-6 shiitake mushrooms, dried and reconstituted in hot water for 20 minutes
2 T dark soy sauce
3 T Chinese red vinegar
2 T sambal oelek (chili garlic paste)
1 T black Chinese vinegar
1 t granulated brown sugar
1/2 t sesame oil
Sea salt or MSG and ground white pepper to taste
1/2 t Chinese five spice powder

2 serrano chilies, thinly sliced
 4 oz. extra firm tofu, pressed in a paper towel, julienned

1 T cornstarch, dissolved in 1/4 cup water
6 stalks cilantro, minced

1 egg, beaten

1 scallion minced, for garnish

Wrap the tofu in a paper towel or dish cloth.  Press with a weight for at least 30 minutes.  Slice horizontally and then slice into matchstick pieces.

Heat a 2 Qt. sauce pan over medium heat.  Add oil and sweat onion slices for 3 - 4 minutes.  Deglaze pan with wine and add stock.  Bring to a boil and reduce heat to simmer.  Add ingredients up to five spice powder.  Simmer for 15 minutes; check and adjust seasoning as needed.  Add chilies and tofu; simmer for an additional 5 minutes.

Gently stir in cornstarch and cilantro; stir continuously for 2 minutes over medium heat. 

Stir the egg into the soup with a fork and serve hot with the scallion garnish.

IF any readers have tips on how I can work better with tofu, PLEASE let me know!