There's a Soups, Stews and Chili throwdown in progress, here:
https://www.bbq-brethren.com/forum/showthread.php?t=302317
Since I suggested it, I guess I better get an entry in. Abiding by the "cook it all and/or part of it outdoors" rule, here's my entry.
Hot and Sour Soup
Recipe is from Souped Up Recipes, which I've used before.
Many of the ingredients, including LOTS o' mushrooms. Sh!take and Black Fungus dried mushrooms are rehydrating in the bowls. Pork, tofu and other mushroom varieties were used as well -
Stock, just happened to have veggie stock on hand -
Carrots and ginger -
Shrooms all prepped by my wife -
The pork is thinly sliced, marinade is Soy Sauce and Cornstarch. The Goldens' is still set up for indirect which is great as the heat could be concentrated on one side of the grill. A bit of oil and in goes the pork to sear -
I removed the pork when it was nearly done, adding in the stock, ginger, all the shrooms and carrots to simmer for a while. A soy/ dark soy/ cornstarch/ sugar/ salt mix is added for flavor -
The pork was added back in and as it was getting dark outside I finished adding the last few ingredients indoors - tofu and beaten eggs. At the very last minute the mixture which makes the soup Hot and Sour is added - White Pepper and Vinegar.
And dinner is served! Garnish w/ some green onion.
Just the right amount of heat and sour. :mrgreen: And of course a LOT more mushrooms than you get at your typical Asian restaurant.
One of these pics will be used as the entry in the throwdown.
If you love Hot and Sour Soup, give this recipe a try. It's very straightforward and turns out an excellent bowl of soup. My significant change is to cook the pork strips right at the start, rather than letting them cook in the broth. It gives the soup a lot more flavor.
As always, thanks for following through to the end of this post. And submit an entry into this throwdown!
Regards,
-lunchman
https://www.bbq-brethren.com/forum/showthread.php?t=302317
Since I suggested it, I guess I better get an entry in. Abiding by the "cook it all and/or part of it outdoors" rule, here's my entry.
Hot and Sour Soup
Recipe is from Souped Up Recipes, which I've used before.
Many of the ingredients, including LOTS o' mushrooms. Sh!take and Black Fungus dried mushrooms are rehydrating in the bowls. Pork, tofu and other mushroom varieties were used as well -
Stock, just happened to have veggie stock on hand -
Carrots and ginger -
Shrooms all prepped by my wife -
The pork is thinly sliced, marinade is Soy Sauce and Cornstarch. The Goldens' is still set up for indirect which is great as the heat could be concentrated on one side of the grill. A bit of oil and in goes the pork to sear -
I removed the pork when it was nearly done, adding in the stock, ginger, all the shrooms and carrots to simmer for a while. A soy/ dark soy/ cornstarch/ sugar/ salt mix is added for flavor -
The pork was added back in and as it was getting dark outside I finished adding the last few ingredients indoors - tofu and beaten eggs. At the very last minute the mixture which makes the soup Hot and Sour is added - White Pepper and Vinegar.
And dinner is served! Garnish w/ some green onion.
Just the right amount of heat and sour. :mrgreen: And of course a LOT more mushrooms than you get at your typical Asian restaurant.
One of these pics will be used as the entry in the throwdown.
If you love Hot and Sour Soup, give this recipe a try. It's very straightforward and turns out an excellent bowl of soup. My significant change is to cook the pork strips right at the start, rather than letting them cook in the broth. It gives the soup a lot more flavor.
As always, thanks for following through to the end of this post. And submit an entry into this throwdown!
Regards,
-lunchman
