Unlike many dishes found on Chinese restaurant menus in North America, hot and sour soup is authentically Chinese; it comes from Szechwan province. The thick and hearty broth and flavorful meatballs are joined by healthful tofu in this satisfying dish.
Meatballs:
1/2 cup dried shiitake mushrooms
1 cup boiling water
1 large egg
2 tablespoons soy sauce
4 scallions, white parts and 3 inches of green tops, chopped
2 garlic cloves, minced
11/4 pounds ground pork
1 cup cooked white rice
Freshly ground black pepper to taste
Vegetable oil spray
Soup:
2 tablespoons vegetable oil
2 tablespoons Asian sesame oil
6 scallions, white parts and 3 inches of green tops, sliced
3 garlic cloves, minced
6 cups Chicken Stock or purchased
1/3 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons dry sherry
1/2 to 1 teaspoon freshly ground black pepper
1/2 pound firm tofu, drained, rinsed, and cut into 1/2-inch cubes
2 tablespoons cornstarch
3 large eggs, lightly beaten
Salt and freshly ground black pepper to taste
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Combine shiitake mushrooms and boiling water, pushing them down into the water. Soak for 10 minutes, then drain mushrooms, reserving soaking liquid. Discard stems, and chop mushrooms. Strain liquid through a sieve lined with a paper coffee filter or paper towel. Set aside.
3. Combine eggs, soy sauce, scallions, and garlic, and whisk well. Add pork, rice, and mushrooms, season to taste with salt, and mix well. Make mixture into 1-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 8 to 10 minutes, or until well browned. Remove the pan from the oven, and set aside.
5. While meatballs bake, heat vegetable oil and sesame oil in a heavy 3-quart saucepan over medium-high heat. Add scallions and garlic and cook, stirring frequently, for 1 minute. Stir in chicken stock, rice vinegar, soy sauce, sherry, reserved mushroom soaking liquid, and pepper. Bring to a boil, and simmer soup, uncovered, for 10 minutes. Add tofu and meatballs, and simmer for an additional 10 minutes.
6. Combine cornstarch and 2 tablespoons cold water in a small bowl. Add to soup, and simmer for 2 minutes, or until lightly thickened. Slowly add egg while stirring. Simmer 1 minute, season to taste with salt and pepper, and serve immediately.
Note: The soup can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered.