Sam Choy's Recipe: Hot & Sour Soup

Hot & Sour Soup(48 oz)

5lb Whole Shrimp, Shrimp Shells Roasted

2    Maui Onions

1   Chili

1bunch Green Onions, White part

2c Ginger

4T Garlic Cloves

1/2g Mushroom Stems(scraps)

1/4c Grape Seed Oil

1/4c Sesame Oil

1  Star Anise

1bunch Cilantro

4qt Water

1c Apple Cider Vinegar

3T Mushroom Soy Sauce


12 Local Shrimp, halved

6oz Pepeiao Mushrooms

3oz Tofu, diced

3oz Egg Noodles, thin sliced

3T Green Onions, bias cut

Chili Pepper Water(4oz)

2oz Water

2oz Vinegar

1 Garlic

1 Hawaiian Chili Pepper

For Soup:

Roast shrimp shells in 350 oven for 30 minutes.  Combine first 7 ingredients, saute using grape seed and sesame oils.  Add cilantro and star anise, continue to cook 2 minutes.  Add water and bring to simmer, cook 45 minutes.  Add apple cider vinegar and mushroom soy sauce to finish.  Strain soup through chinoise.  Garnish soup with sauteed shrimp, egg noodles, and green onions.

For Plate:

Saute shrimp and mushrooms, and hold.  Heat up soup broth, and plate.  Arrange shrimp, mushrooms, and tofu in broth.  Garnish soup with egg noodles, and green onions.

For Egg Noodles:

in 9 in. saute pan, cook thin layer of eggs, slice thin

Chili Pepper Water:

Combine all ingredients and let marinade