Recipes and Reviews

I'll have to give this one a try.

You're right, it's amazing how many places make a bad hot & sour soup. I make an excellent heavy one, like they tend to make in New England, with lily blossoms, though I only get in the mood for this type in really cold weather. I make a decent medium thickness one, like you tend to find in most restaurants, with wood-ear, shitake and fresh bamboo shoots.

But what I can never seem to get is the light soup like the Jade Palace made. Every time I try, the flavor ends up too weak or one of the flavors is too dominant.

When I want really good egg ribbons, I pour the egg mixture slowly down a 3 prong serving fork that I have, slowly moving it around with the prongs just above the surface. The prongs are far enough apart that the egg sets before it hits another strand. It's a fun trick, but really only worth the effort for guests. I kinda like having a few of the bigger egg clumps in there when I freehand it.