Comments on: Soup to Raise the Dead http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: chekawa http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-58565 chekawa Sun, 21 Sep 2008 04:55:59 +0000 http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-58565 WOW…Thank you so much. I have had Hot and Sour soup all over the world and Rhode Island does not have any…period.

Don’t know why but it is very lacking even in Chinese restaurants. But I must say some of the best have been in Korea.
I use waterchesnut powder in place of the cornstarch and it works super. One can also use arrowroot powder as well. When I get up to Boston I stock up on the waterchesnut powder. Try it!

Again thanks for nice list of ingredients.I sure will use it.

Be well and worry free!
Chekawa

]]> By: Cliff http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-56859 Cliff Mon, 09 Jun 2008 18:40:24 +0000 http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-56859 I love hot and sour soup. Do most places that make hot and sour soup make a large quanity every morning? I would like to find a place that makes it fresh just for me, LOL!

Absolutely great article!

]]> By: Jim http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-52698 Jim Sun, 09 Mar 2008 16:32:59 +0000 http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-52698 I forgot to mention one more thing last night. This is the first time I had ever cooked with galangal before, and I must say that to call it a “cousin” of ginger would be to make galangal the cousin who’s stolen a car, sold meth, and been in jail three times. It is very, very difficult to cut! This is the first time in a long time that I was afraid of cutting myself in the kitchen.

Additionally, after the broth had simmered for an hour with the lemon grass and galangal, I tasted it and was disappointed to find that the broth had only marginally acquired the flavors of lemon grass or galangal. If I had had three more hours to simmer it, then I would have done so, but I didn’t have the time and I think that also contributed to the soup’s lack of flavor. I would recommend to anyone that they slate at least six hours for this recipe to ensure that there is enough time to simmer the soup for the lemon grass and galangal to make any appreciable difference.

]]> By: Jim http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-52683 Jim Sun, 09 Mar 2008 01:20:20 +0000 http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-52683 I made this recipe tonight and it was a bit disappointing. I will first add that I could not find Sichuan peppercorns nor dried lily in time, so I omitted them. I believe this may have to do with the lack of flavor in the soup — we felt like it lacked “oomph”. I commented that it needed to be more savory.

In addition, I didn’t read carefully enough to notice that *shredded* bamboo shoots are recommended. I must have spent 20 minutes meticulously slicing the bamboo shoots thinner. To make matters worse, the extra firm tofu I bought was “conveniently” cubed rather than in one big slab, so I spend 15 minutes slicing up little tofu cubes as well! After having spent so much time on the soup, the lack of flavor was a huge let down.

Do you have an Internet source where one might find the Chinese pantry items you recommend? The closest Chinese grocery from me is an hour away. :/ I would much rather shop for those items from the comfort of my own home than have to drive all the way there to discover that they don’t have exactly what I’m looking for!

]]> By: Chris http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-18216 Chris Mon, 12 Mar 2007 22:43:04 +0000 http://www.tigersandstrawberries.com/2005/03/07/soup-to-raise-the-dead/#comment-18216 I’ve been in search for a good Hot & Sour soup – Thank you! What’s your opinion on white pepper instead of black?

Great recipe!

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