Here is the pork-riddled, complex multi-mushroom-rehydrating, nasty canned bamboo shoots-containing Epicurious recipe I bastardized, and which Epicurious/Gourmet had already "adapted" from Bruce Cost:
And here is what we actually ate:
Simplified Though Scrumptious Vegetarian Chinese Hot-and-Sour Soup
Makes four large or six/eight small servings.
* 4 medium fresh shiitake mushrooms, stems removed, caps thinly sliced
* 1 1/2 tablespoons cornstarch
* 2 tablespoons red-wine vinegar
* 2 tablespoons rice vinegar (not seasoned)
* 1 tablespoon soy sauce
* 1 1/2 teaspoons sugar
* 1 teaspoon kosher salt (Michael, if you are reading this, I now own a three-pound box)
* 2 tablespoons peanut oil
* 4 cups vegetable broth (I used Better than Bouillon)
* 1 block firm tofu, rinsed and drained, then cut into 2-inch by 1/4-inch-thick strips
* 2 large eggs
* 2 teaspoons roasted sesame oil
* 1 1/2 teaspoons freshly ground black pepper (Aiiigh! You can see the pepper but you saved $10 because you didn't buy white peppercorns!)
* 2 tablespoons thinly sliced scallion greens
* 2 tablespoons fresh whole cilantro leaves
- Stir together 1/4 cup broth with cornstarch in a small bowl and set aside.
- Stir together vinegars, soy sauce, sugar, and salt in another small bowl.
- Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add mushrooms and stir-fry 1 minute.
- Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture.
- Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
- Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon.
- Stir in pepper, cilantro, and scallions, then drizzle in remaining sesame oil and divide among 6 to 8 small bowls.