So, had been kicking around idea of making some soup w/ crock this Sunday since the Seattle gray has descended.
Settled on doing this hot & sour soup. Made a trip to our asian market to pick up some ingredients & spent $75 more than I should have buying a bunch of crap that I can’t even read the package. Don’t be daunted – you can pick up most all of these ingredients at any large grocery store.
Here are the items (enough for 4 people):
- 8 ounces shiitake mushrooms (slice up in strips – I buy dried, so you’ll need to drop them in hot water for 30-45 mins)
- 4 ounces oyster mushrooms (sliced – these are kinda hard to find, so you can double the shiitakes)
- 1 -2 tablespoon chili paste (1tblsp – for semi hot & 2 for a nice heat)
- 1 tablespoon ginger paste (or minced ginger)
- 4 garlic cloves, diced/smashed
- bamboo shoots (small can)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 teaspoon white pepper
- 6 cups chicken broth
- 3 tablespoons cornstarch, dissolved in 1/4 cup water
- 2 large eggs, lightly beaten (more about this later)
- 6 green onions, chopped
- 1 lb pork, thinly sliced (used small pork shoulder & cut off as much fat as possible & then cut as thin as possible – takes a sharp knife or you’ll struggle)
Put the chicken broth in crock w/ soy sauce, rice vinegar, pepper, bamboo shoots.
Mix ginger, garlic, pork, 1/2 of the green onion & lightly cook til pork is just cooked on outside.
Set the crock for low 6hrs.
At about the 3hr mark add the mushrooms, then at the 4hr mark add the cornstarch mixture (1/4 cup cold water & 3tblsp cornstarch) & dump in crock.
Finally, about 30 mins before serving slowly spin in the 2 eggs. This doesn’t work very well. If you’ve had egg drop soup you need the broth to be almost boiling & put in the eggs so it cooks on putting in…sadly, in crock it doesn’t get hot enough to make the great egg, but you do get the eggs to cook in broth. Maybe, put in diced hard boiled eggs?
I have to say (besides the eggs not cooking correctly) this was a great soup. The pork was tender, mushrooms still meaty & the spice (to me) was just right – not too hot, but just hot enough. Again, if you can’t take heat, just use 1 tblsp of chili paste.
Serve w/ spring rolls or rice crackers & top w/ rest of green onion. I thought soup was enough & just served w/ toasted seaweed (I know fancy!)
Crock soups for winter are amazing & this one was fantastic & inventive – two paws up.