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Hot & Sour Soup with Crab
Hot & Sour Soup with Crab
1 Review
From: EatingWell Magazine, January/February 1993
A favorite Sichuan-style opener becomes a main course with the addition of crabmeat. Dried tiger-lily buds (also called Golden Needles), cloud ears and Sichuan peppercorns can be found in Aisan markets or ordered from orientalpantry.com or amazon.com.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 6 scallions, trimmed, divided
- 8 cups reduced-sodium chicken broth
- 8 thin slices unpeeled ginger
- 1 teaspoon Sichuan peppercorns, crushed
- ½ cup dried tiger-lily buds
- ¼ cup dried cloud ears
- 1½ teaspoons peanut oil
- 6 shiitake mushrooms, stems removed, thinly sliced
- ½ cup drained, canned bamboo shoots, cut into thin strips
- 8 ounces firm tofu, cut into ½-inch cubes
- 3 tablespoons cornstarch
- ¼ cup cold water
- 6 ounces lump crabmeat
- ½ cup rice-wine vinegar, or distilled white vinegar
- 2 teaspoons ground Sichuan pepper, or white pepper
- 1 teaspoon sesame oil
- 1 large egg, lightly beaten
Preparation
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Active
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Ready In
- Thinly slice 2 scallions; set aside for garnish. Cut the remaining scallions into 3-inch lengths and put in a large saucepan, along with broth, ginger and crushed peppercorns. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain the broth through a fine sieve, discarding spices.
- Meanwhile, put tiger-lily buds and cloud ears in separate small bowls; cover with boiling water. Soak for 20 to 25 minutes, or until softened. Drain. Cut tough ends off the tiger-lily buds and chop cloud ears coarsely. Set aside.
- Heat oil in a wok or heavy stockpot over high heat. Add shiitake mushrooms and stir-fry for 1 minute. Add bamboo shoots, the reserved cloud ears and tiger-lily buds; stir-fry for 1 minute longer. Add the strained broth and tofu; bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
- Dissolve cornstarch in water in a small bowl; add to the soup and cook for 1 minute, stirring, to thicken. Add crabmeat, vinegar, ground pepper and sesame oil; heat through.
- Remove the soup from the heat and while stirring, slowly pour in beaten egg. Taste and adjust seasonings with additional Sichuan or white pepper and vinegar, if desired. Ladle into bowls, garnish with reserved scallions and serve extra vinegar on the side.
- Dried tiger-lily buds, cloud ears and Sichuan peppercorns can be found in Chinese markets or ordered from: The Oriental Pantry, 423 Great Road, Acton, Massachusetts 01720, (800) 828-0368.
- Per serving: 114 calories; 4 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 12 g protein; 25 mcg folate; 38 mg cholesterol; 4 g sugars; 0 g added sugars; 150 IU vitamin A; 3 mg vitamin C; 86 mg calcium; 1 mg iron; 827 mg sodium; 308 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 other carbohydrate
Reviews 1
November 18, 2010
By: Mitchell Hellman
A rather labor-intensive recipe, but worth the effort for a special occasion-- provided you can obtain some of the esoteric ingredients. Expect to take close to an hour in prep time.
