\u00a0 \u00a0 \u00a0What would Thanksgiving be without Hot and Sour Soup?\u00a0 Such is the tradition in our family . . .<\/span>\u00a0<\/span><\/div>\n

\u00a0 \u00a0 \u00a0It\u2019s funny how traditions get started and then how they get maintained.\u00a0 As a family grows, you come to develop your own rituals and quirks.\u00a0 We celebrate birthdays in the morning, for instance, by waking the birthday person up early singing and bearing tea, breakfast in bed and presents.\u00a0 True \u2013 it is slightly tormenting \u2013 but sweet!\u00a0 Over the years, when the kids were young and we were all living in the same state, we figured out how and where to celebrate different holidays, delegating Thanksgiving to Lummi Island at my in laws up on Lummi Island and Easter to Whidbey Island at my parents.\u00a0 (Were we spoiled or what?!!)\u00a0Both developed into unique and festive extended family occasions with certain ritual traditions.\u00a0 Hot and Sour Soup on Thanksgiving Eve became one of those cherished traditions.\u00a0 <\/span><\/div>\n

<\/div>\n

\u00a0 \u00a0 \u00a0It was started many years ago by my father-in-law, Howard.\u00a0 Howard had an interesting life, growing up one of 14 kids on a farm in Pennsylvania and ending up on six acres of forest on a tiny island, Lummi Island, in the Pacific Northwest.\u00a0 He made his way on the island as handy man and house remodeler, and was plenty busy taking care of his customers, but he always a few other interests going as well, such as building his own home from the ground up, and he wasn\u2019t afraid to start learning something new.\u00a0 Well into his middle age he took up saxophone, for instance, and for a while studied and grew bonsai trees.\u00a0 Then there was his stint as a volunteer fireman and his hobby for fixing up old cars, which ultimately led to converting an old shed to a complete paint shop and resulted in a gorgeous poppy orange fully converted 1965 mustang.\u00a0 <\/span><\/div>\n

<\/div>\n

\u00a0 \u00a0 \u00a0But the hobby I want to talk about, is the time he decided to learn how cook Chinese food and, in particular, his interest in perfecting Hot and Sour Soup.\u00a0 It all culminated around Thanksgiving one year. \u00a0This particular year when we arrived on Lummi the evening before as we were inclined to do to prolong the holiday, we were greeted with a steaming bowl of homemade Hot and Sour Soup \u2013 oh my was that delicious after our longish drive with young kids!!–peppery hot, in a rich broth with soft bits and crunchy bits and all sorts of new and interesting flavors.\u00a0 It was an instant hit.\u00a0 \u201cHow did you make this?\u201d we cried out \u2013 “it\u2019s wonderful!”.\u00a0\u00a0\u201cOh it\u2019s no big deal,\u201d he said, pleased that we appreciated it. \u201cYou just throw a bunch of ingredients into the pot.\u201d\u00a0 (yum, just my kind of meal!) <\/span><\/div>\n

<\/div>\n

\u00a0 \u00a0 And so it came to be that each year as we approached Thanksgiving, we\u2019d beg Howard\u00a0 \u201cPlease make Hot and Sour Soup again!!!! \u00a0We have to have it!!\u201d\u00a0 For truthfully, even though we would always also have a gorgeous traditional Thanksgiving feast \u2013 it was our secret favorite part.\u00a0 Thanksgiving Eve had to start with Hot and Sour Soup and then after all the gorging was over, the perfect night cap was a little bowl of Hot and Sour Soup to end it all too.<\/span><\/div>\n

<\/div>\n

\u00a0 \u00a0 \u00a0Howard passed away in August several years ago now (although he still visits me in my dreams from time to time), and I remember as we were approaching Thanksgiving that year, it suddenly dawned on me that he wouldn\u2019t be there to make the Hot and Sour Soup! \u2013 a small thing, I know, but somehow important.\u00a0 I realized that this had become a beloved tradition in our family and the baton had to be passed along.\u00a0 If we waited too long, his recipe might be lost.<\/span><\/div>\n

<\/div>\n

\u00a0 \u00a0 \u00a0I called Sandy on the spot and asked her did she know where Howard kept his recipe for Hot and Sour Soup because I wanted to carry on the tradition and make it.\u00a0 She thought she did and hunted through the kitchen announcing she had it along with his notes from his different trials and errors.\u00a0 She started reading and I realized I didn\u2019t even have a paper and pen handy.\u00a0 I grabbed the nearest thing I could find \u2013 a bank deposit envelope \u2013 and furiously began scribbling as Sandy looked through his books and notes.\u00a0 I ran out of space and had to open the envelope up and keep writing on the other side.\u00a0 Sandy and I cried as we interpreted and copied his notes, but it was a good cry . . .<\/span><\/div>\n

<\/div>\n

\u00a0 \u00a0 \u00a0That year, and every year since, I\u2019ve made Howard\u2019s Hot and Sour Soup\u2013adding a couple touches of my own and now making a vegetarian version too.\u00a0 I keep thinking I should transcribe the notes I took that day \u2013 but I can never do it.\u00a0 I love that tear water and food stained bank envelope.\u00a0 It captures perfectly that moment of realizing we had to continue Howard\u2019s tradition and invites me to intentionally pause to remember all the little things about him and about that era when the whole extended family got together \u2013 before we got relocated across the country, before the kids grew up and went away to college, before Howard died. <\/span><\/div>\n

<\/div>\n

\u00a0 \u00a0 \u00a0So, as a prelude to some recipes from the rest of our equally unusual Thanksgiving Feast\u2013 which this year will be Meat Free, Wheat Free, and Sugar Free . . . I share with you my favorite part of the annual feast:<\/span><\/div>\n

<\/div>\n

Howard\u2019s Hot and Sour Thanksgiving Eve Soup\u00a0<\/span><\/b><\/div>\n
(serves 6 as is – but we usually triple it)<\/span><\/b><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0 \u00a0 Howard\u2019s version <\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span>My vegetarian adaptations and notes:<\/span><\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
6 cups chicken broth<\/span><\/div>\n<\/td>\n
\n
6 cups vegetable broth<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
2 – 3\u201d squares of firm tofu (1 package)<\/span><\/div>\n<\/td>\n
\n
Note:\u00a0 cut these in matchsticks<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
\u00bd lb pork \u2013 cut in 1\/8\u201d wide strips<\/span><\/div>\n<\/td>\n
\n
Omit<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
Tofu\/Pork marinade:<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp soy sauce<\/span><\/div>\n<\/td>\n
\n
I use wheat free tamari<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp rice wine vinegar<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd tsp cornstarch<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc tsp dark sesame oil<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
6 dried Chinese black mushrooms or shiitake\u00a0<\/span><\/div>\n<\/td>\n
\n
Note:\u00a0 soak these for 15 \u2013 30 minutes in very hot water , drain and shred\u00a0<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
10 wood ears <\/span><\/div>\n<\/td>\n
\n
Note:\u00a0 soak these in a different bowl in very hot water, cut off hard edges and shred<\/span>\u00a0<\/span><\/div>\n<\/td>\n<\/tr>\n
<\/td>\n \n
8 Tiger Lily buds ( I add these)<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
2\/3 small can bamboo shoots<\/span><\/div>\n<\/td>\n
\n
Note: drained and slivered<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
One small can water chestnuts<\/span><\/div>\n<\/td>\n
\n
Note: \u00a0drained and sliced<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
Combine:<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0 3 \u00bd Tbl cornstarch and 7 Tbl water<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
Combine:<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0 3 Tbl soy sauce<\/span><\/div>\n<\/td>\n
\n
I use wheat free tamari<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
\u00a0\u00a0 3 Tbl rice wine vinegar<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0 3 Tbl minced ginger<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0 2 Tbl minced scallions<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0 2 tsp sesame oil<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
\u00a0\u00a0 1 tsp pepper (or to taste)<\/span><\/div>\n<\/td>\n
\n
Note:\u00a0 sometimes I use white pepper too<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
2 large eggs beaten lightly<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
1 tsp each salt and sugar<\/span><\/div>\n<\/td>\n
\n
(I don\u2019t worry about this much sugar)<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
2 Tbl rice wine vinegar<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
Green onions minced for garnish<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
\u00a0 \u00a0 \u00a0A note about the ingredients in this recipe. \u00a0There are really only 3 unusual ingredients in this recipe: \u00a0chinese black mushrooms or shiitake, wood ears (another mushroom) and Tiger Lily buds all of which you can find at an asian grocery. \u00a0Tiger Lily’s are the only ingredient that you probably have to go to an oriental grocery store for. \u00a0Usually you can find the dried black mushrooms or shiitake and the wood ears at a store like Whole Foods. \u00a0You can make this without the Tiger Lily buds.<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0 \u00a0 \u00a0You will need several bowls for combining different portions of this recipe.<\/span><\/div>\n
<\/div>\n
In bowl #1 combine: <\/span><\/div>\n
<\/div>\n
\n
1 tsp soy sauce (tamari)<\/span><\/li>\n
1 tsp rice wine\/vinegar<\/span><\/li>\n
\u00bd tsp cornstarch<\/span><\/li>\n
\u00bc tsp sesame oil<\/span><\/li>\n
pork slices.<\/span>\u00a0<\/span><\/li>\n
Set aside for 25 minutes<\/span><\/li>\n<\/ul>\n
Note:<\/span>\u00a0 <\/span>I don\u2019t use pork so I marinade my tofu in this mixture \u2013 adding more in the proper ratio if needed<\/span><\/div>\n
<\/div>\n
In bowl #2 soak: <\/span><\/div>\n
<\/div>\n
\n
6 dried Chinese black mushrooms in very hot water for about 15 minutes, then drain and shred<\/span><\/li>\n<\/ul>\n
In bowl #3 soak:<\/span><\/div>\n
<\/div>\n
\n
10 wood ear in very hot water \u2013 cut off hard edges and shred<\/span><\/li>\n<\/ul>\n
In bowl #4 combine:<\/span><\/div>\n
<\/div>\n
\n
3 Tbl soy sauce (tamari)<\/span><\/li>\n
3 Tbl rice wine vinegar<\/span><\/li>\n
3 Tbl minced ginger<\/span><\/li>\n
2 Tbl minced scallions<\/span><\/li>\n
2 tsp sesame oil<\/span><\/li>\n
1 tsp pepper (you may add more later to taste)<\/span><\/li>\n<\/ul>\n
In a large pot bring the following to a boil:<\/span><\/div>\n
<\/div>\n
\n
6 cups of broth (you may choose to add more later)<\/span><\/li>\n
1 tsp each sugar and salt<\/span><\/li>\n
2 Tbl rice wine vinegar (or a little less)<\/span><\/li>\n<\/ul>\n
Add:<\/span><\/p>\n
\n
\u00a0 \u00a0 \u00a0Pork mixture<\/span><\/li>\n
\u00a0 \u00a0 \u00a0Tofu (cut into matchsticks)<\/span><\/li>\n
\u00a0 \u00a0 \u00a0Black Mushrooms, Wood Ear and Tiger Lily buds<\/span><\/li>\n
\u00a0 \u00a0 \u00a0Bamboo shoots<\/span><\/li>\n
\u00a0 \u00a0 \u00a0Water chestnuts<\/span><\/li>\n<\/ul>\n
Bring back to boil then skim off froth and add:\u00a0<\/span><\/p>\n
<\/div>\n
\n
Cornstarch mixture (3 \u00bd Tbl cornstarch + 7 Tbl water) to large pot<\/span><\/li>\n<\/ul>\n
Cook 1 minute to thicken, then remove from heat and add:<\/span><\/p>\n
\n
2 large beaten eggs by stirring them into the big pot with a chopstick<\/span><\/li>\n
Soy sauce (tamari) mixture from bowl #4<\/span><\/li>\n<\/ul>\n
Taste and determine if more rice vinegar or pepper is needed<\/span><\/div>\n
<\/div>\n
—–<\/span><\/div>\n
\u00a0 \u00a0 \u00a0And here, capturing my own wabi sabi method for preserving recipes, the bank envelope on which I furiously scribbled Howard\u2019s recipe:<\/span><\/div>\n
\u00a0<\/span><\/div>\n
<\/div>\n
\u00a0<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"
\u00a0 \u00a0 \u00a0What would Thanksgiving be without Hot and Sour Soup?\u00a0 Such is the tradition in our family . . .\u00a0 \u00a0 \u00a0 \u00a0It\u2019s funny how traditions get started and then how they get maintained.\u00a0 As a family grows, you … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":61,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false},"categories":[82,61,81,1],"tags":[87,88],"jetpack_featured_media_url":"http:\/\/www.cookingupstories.com\/wp-content\/uploads\/2011\/11\/Hot-2Band-2BSour-2BSoup.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5EkKv-D","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/39"}],"collection":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/comments?post=39"}],"version-history":[{"count":1,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/39\/revisions"}],"predecessor-version":[{"id":84,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/39\/revisions\/84"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/media\/61"}],"wp:attachment":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/media?parent=39"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/categories?post=39"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/tags?post=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

\n 6 cups chicken broth<\/span><\/div>\n<\/td>\n	\n 6 cups vegetable broth<\/span><\/div>\n<\/td>\n<\/tr>\n
\n 2 – 3\u201d squares of firm tofu (1 package)<\/span><\/div>\n<\/td>\n	\n Note:\u00a0 cut these in matchsticks<\/span><\/div>\n<\/td>\n<\/tr>\n
\n \u00bd lb pork \u2013 cut in 1\/8\u201d wide strips<\/span><\/div>\n<\/td>\n	\n Omit<\/span><\/div>\n<\/td>\n<\/tr>\n
\n Tofu\/Pork marinade:<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp soy sauce<\/span><\/div>\n<\/td>\n	\n I use wheat free tamari<\/span><\/div>\n<\/td>\n<\/tr>\n
\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp rice wine vinegar<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd tsp cornstarch<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc tsp dark sesame oil<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n 6 dried Chinese black mushrooms or shiitake\u00a0<\/span><\/div>\n<\/td>\n	\n Note:\u00a0 soak these for 15 \u2013 30 minutes in very hot water , drain and shred\u00a0<\/span><\/div>\n<\/td>\n<\/tr>\n
\n 10 wood ears <\/span><\/div>\n<\/td>\n	\n Note:\u00a0 soak these in a different bowl in very hot water, cut off hard edges and shred<\/span>\u00a0<\/span><\/div>\n<\/td>\n<\/tr>\n
<\/td>\n	\n 8 Tiger Lily buds ( I add these)<\/span><\/div>\n<\/td>\n<\/tr>\n
\n 2\/3 small can bamboo shoots<\/span><\/div>\n<\/td>\n	\n Note: drained and slivered<\/span><\/div>\n<\/td>\n<\/tr>\n
\n One small can water chestnuts<\/span><\/div>\n<\/td>\n	\n Note: \u00a0drained and sliced<\/span><\/div>\n<\/td>\n<\/tr>\n
\n Combine:<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0 3 \u00bd Tbl cornstarch and 7 Tbl water<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n Combine:<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0 3 Tbl soy sauce<\/span><\/div>\n<\/td>\n	\n I use wheat free tamari<\/span><\/div>\n<\/td>\n<\/tr>\n
\n \u00a0\u00a0 3 Tbl rice wine vinegar<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0 3 Tbl minced ginger<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0 2 Tbl minced scallions<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0 2 tsp sesame oil<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n \u00a0\u00a0 1 tsp pepper (or to taste)<\/span><\/div>\n<\/td>\n	\n Note:\u00a0 sometimes I use white pepper too<\/span><\/div>\n<\/td>\n<\/tr>\n
\n 2 large eggs beaten lightly<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n 1 tsp each salt and sugar<\/span><\/div>\n<\/td>\n	\n (I don\u2019t worry about this much sugar)<\/span><\/div>\n<\/td>\n<\/tr>\n
\n 2 Tbl rice wine vinegar<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n
\n Green onions minced for garnish<\/span><\/div>\n<\/td>\n	<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/div>\n \u00a0 \u00a0 \u00a0A note about the ingredients in this recipe. \u00a0There are really only 3 unusual ingredients in this recipe: \u00a0chinese black mushrooms or shiitake, wood ears (another mushroom) and Tiger Lily buds all of which you can find at an asian grocery. \u00a0Tiger Lily’s are the only ingredient that you probably have to go to an oriental grocery store for. \u00a0Usually you can find the dried black mushrooms or shiitake and the wood ears at a store like Whole Foods. \u00a0You can make this without the Tiger Lily buds.<\/span><\/div>\n \u00a0<\/span><\/div>\n \u00a0 \u00a0 \u00a0You will need several bowls for combining different portions of this recipe.<\/span><\/div>\n <\/div>\n In bowl #1 combine: <\/span><\/div>\n <\/div>\n \n 1 tsp soy sauce (tamari)<\/span><\/li>\n 1 tsp rice wine\/vinegar<\/span><\/li>\n \u00bd tsp cornstarch<\/span><\/li>\n \u00bc tsp sesame oil<\/span><\/li>\n pork slices.<\/span>\u00a0<\/span><\/li>\n Set aside for 25 minutes<\/span><\/li>\n<\/ul>\n Note:<\/span>\u00a0 <\/span>I don\u2019t use pork so I marinade my tofu in this mixture \u2013 adding more in the proper ratio if needed<\/span><\/div>\n <\/div>\n In bowl #2 soak: <\/span><\/div>\n <\/div>\n \n 6 dried Chinese black mushrooms in very hot water for about 15 minutes, then drain and shred<\/span><\/li>\n<\/ul>\n In bowl #3 soak:<\/span><\/div>\n <\/div>\n \n 10 wood ear in very hot water \u2013 cut off hard edges and shred<\/span><\/li>\n<\/ul>\n In bowl #4 combine:<\/span><\/div>\n <\/div>\n \n 3 Tbl soy sauce (tamari)<\/span><\/li>\n 3 Tbl rice wine vinegar<\/span><\/li>\n 3 Tbl minced ginger<\/span><\/li>\n 2 Tbl minced scallions<\/span><\/li>\n 2 tsp sesame oil<\/span><\/li>\n 1 tsp pepper (you may add more later to taste)<\/span><\/li>\n<\/ul>\n In a large pot bring the following to a boil:<\/span><\/div>\n <\/div>\n \n 6 cups of broth (you may choose to add more later)<\/span><\/li>\n 1 tsp each sugar and salt<\/span><\/li>\n 2 Tbl rice wine vinegar (or a little less)<\/span><\/li>\n<\/ul>\n Add:<\/span><\/p>\n \n \u00a0 \u00a0 \u00a0Pork mixture<\/span><\/li>\n \u00a0 \u00a0 \u00a0Tofu (cut into matchsticks)<\/span><\/li>\n \u00a0 \u00a0 \u00a0Black Mushrooms, Wood Ear and Tiger Lily buds<\/span><\/li>\n \u00a0 \u00a0 \u00a0Bamboo shoots<\/span><\/li>\n \u00a0 \u00a0 \u00a0Water chestnuts<\/span><\/li>\n<\/ul>\n Bring back to boil then skim off froth and add:\u00a0<\/span><\/p>\n <\/div>\n \n Cornstarch mixture (3 \u00bd Tbl cornstarch + 7 Tbl water) to large pot<\/span><\/li>\n<\/ul>\n Cook 1 minute to thicken, then remove from heat and add:<\/span><\/p>\n \n 2 large beaten eggs by stirring them into the big pot with a chopstick<\/span><\/li>\n Soy sauce (tamari) mixture from bowl #4<\/span><\/li>\n<\/ul>\n Taste and determine if more rice vinegar or pepper is needed<\/span><\/div>\n <\/div>\n —–<\/span><\/div>\n \u00a0 \u00a0 \u00a0And here, capturing my own wabi sabi method for preserving recipes, the bank envelope on which I furiously scribbled Howard\u2019s recipe:<\/span><\/div>\n \u00a0<\/span><\/div>\n <\/div>\n \u00a0<\/span><\/div>\n","protected":false},"excerpt":{"rendered":" \u00a0 \u00a0 \u00a0What would Thanksgiving be without Hot and Sour Soup?\u00a0 Such is the tradition in our family . . .\u00a0 \u00a0 \u00a0 \u00a0It\u2019s funny how traditions get started and then how they get maintained.\u00a0 As a family grows, you … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":61,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false},"categories":[82,61,81,1],"tags":[87,88],"jetpack_featured_media_url":"http:\/\/www.cookingupstories.com\/wp-content\/uploads\/2011\/11\/Hot-2Band-2BSour-2BSoup.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5EkKv-D","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/39"}],"collection":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/comments?post=39"}],"version-history":[{"count":1,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/39\/revisions"}],"predecessor-version":[{"id":84,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/39\/revisions\/84"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/media\/61"}],"wp:attachment":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/media?parent=39"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/categories?post=39"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/tags?post=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}