Did some super salesman manage to convince every Chinese restaurant

M

melissa-dallas

Well-known member
in the U.S. (except maybe some high-end ones) that the shiny, viscous thickener they are now using in all of what USED to be lovely broth-based soups is indispensable? What is with that? It looks revolting-like (pardon this) SNOT soup. Yuck! How does this happen? It is EVERYWHERE.

Thanks for listening to the rant.

 
I know exactly what you mean, Melissa, and I've stopped eating at those places. There are restaurant

s in my area that serve soups with lovely, real broth,and they are not high-end, I just had to try the right ones. If you ask around, the Chinese restaurants that have been in my town for ages still have this quality. The new-comers are the culprits.

 
I used to call ahead and request my hot and sour soup made without

sugar or cornstarch. They knew me by my order. It was the best hot and sour soup that I ever was able to buy from a Chinese restaurant. Brothy, not a bit of cornstarch in it.
I have a recipe that I have developed for hot and sour soup that I love. I will post it if you would like.

 
I don't know if this is what you mean, because we've been going to

the same good one for years, but lately I've been noticing some black, slimy threads of SOMEthing in my hot and sour soup. I just assumed it was some kind of mushroom, but am wondering now. I always take them out, never noticed them until about 6 months ago.

It is coagulated thickener? Blackish-brown, very slimy - doesn't look like any other mushroom that's in there!

 
Here you go REC: Hot and Sour Soup

the blackish brown things might be a kind of seaweed. I don't know the name, but I have gotten them in my hot and sour soup before. I remember them as being crunchy though.


* Exported from MasterCook *

My Hot and Sour Soup/adapted from nutdoc

Recipe By :Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Asian My Recipes
My Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method

12 cups beef broth (I use Beef Better Than Boullion) -- made according to directions on label
3 boneless pork chops, fat removed and julienned
4 tablespoons garlic and red chile paste
4 tablespoons soy sauce
1 1/2 teaspoons ground white pepper
4 eggs -- beaten
1 cup sliced shittake mushrooms
4 ounces very thinly sliced fresh button mushrooms -- optional
1 can sliced bamboo shoots -- chopped
2 cans diced water chestnuts
1/2 cup white vinegar
2 teaspoons sesame oil (1-2 teaspoons)
1 bunch green onions -- thinly sliced
1 bunch bok choy -- leaves chopped and ribs thinly sliced
1/2 large zucchini -- quarted lengthwise and thinly sliced
4 cups green cabbage -- coarsely shredded

Bring stock to a simmer, add soy sauce, pork, mushrooms, 1/4 cup white vinegar, and chile paste, simmer for 10 minutes.
Add meat, pepper, bamboo, water chestnuts, bok choy, cabbage, zuke, green onions, sesame oil and mushrooms, simmer 10 min.
Pour the eggs in a very thin stream over the surface. Let sit for a minute before stirring. Gently stir eggs into the soup mixture.
At this point you can let the soup rest for an hour or more before serving. When ready to serve, bring back up to a simmer and add
the remaining 1/4 cup of white vinegar. Taste for seasoning and add more vinegar or white pepper if desired. You may top with
fried crunchy won ton strips if desired.

NOTES : To this basic soup, you can add any ingredients you would like, perhaps baby corn, straw mushrooms, or tofu. - - - - - - - - - - - - - - - - - - -

 
No, it's some kind of viscous thickener they use in all the soups now.

It makes it shiny and a very disgusting texture. I don't think it is just cornstarch, but it could be. Why would anyone think you wanted thickened egg-drop, won ton or hot & sour soup?

 
Ha! I am reminded...

...of a puerilely delightful rhyme:

Never kiss your honey

when your nose is kinda runny.

You might think it's funny

but it's not!

Thanks Steve. I've been taking life waaaay too seriously lately. Good timing!

Michael

 
I have always liked the consistency of my favorite hot and sour soup. It's easy to...

...over-do the cornstarch, but I like the soup a little viscous.

Color me strange, I guess.

As for the new thickener, could it be arrowroot? It tends to have a high gloss when used in sauces. It is fairly common in Asian cuisine.

Michael

 
What I'm referring to is the yellow,flourescent color of the egg drop soup and the gooey consistency

I only find this problem at the quick food booths at the Food Courts in the malls, or at the little quikie Chinese Food take-out places in strip malls. A traditional, reputable Chinese restaurant doesn't serve this kind of stuff.

I wonder how/why these Oriental restaurants are flooding our market with these quickie/take out places in rural communities. Where do they come from? Where do their employees come from, who can't speak English? Where do they live? How do they survive? "Is a puzzlement!" to quote Fiddler on the Roof.

 
Most of the recipes that I have come across use white pepper or

sometimes red pepper flakes. White pepper is what I use because of the distinctive flavor it adds to the soup. I usually add more to my bowl.

 
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