Glen’s Hot and Sour Soup

From Glenn A. Kondo, Unit 13, DOH, Hawaii

Basic Stock:

• 14 cups chicken broth
• 2¹/₂ cups shiitake liquid (strained water from soaking shiitake)
• 1 cup of lily bud liquid (strained water from soaking dried lily buds)
• 1 cup of black fungus liquid (strained water from soaking dried black fungus)
• 2 tablespoons finely minced ginger
• 4 cloves finely minced garlic

Group 1 Ingredients:

• 2 medium red bell peppers
• 12 shiitake
• 8 ounces button mushrooms
• 1 cup black fungus
• 1/2 ounce lily buds
• 12 ounces bamboo shoots
• 1 chicken, poached and boned

Group 2 Ingredients:

• 1/2 cup sake
• 1/2 cup rice wine vinegar
• 1/2 cup soy sauce
• 4 tablespoons sugar
• 1 tablespoon black pepper
• 12 whole chili peppers
• 6 teaspoons cornstarch mixed with 1/2 cup cold water

• 1 block tofu, diced

Soak dried shiitake, lily buds, and black fungus separately in enough water to obtain amount of liquid required to make stock. Place basic stock ingredients in large pot and bring to a boil, lower heat, and simmer for 10 minutes.

Thinly slice all Group 1 ingredients except lily buds. Add to stock and simmer for 8 minutes. Add Group 2 ingredients and simmer until soup thickens. Finally, add tofu and simmer for 5 minutes. Serves 10 or more.