Many years ago when we would venture to Anchorage, we enjoyed going to an oriental
restaurant called The Tea Leaf. It has long since closed, but the memories of the most
incredible hot sour soup, as well as the best Mongolian beef I have ever had, still linger on my palate. Being the foodie I am, I tried to duplicate that soup in my own kitchen and think this
is a pretty close contender. This is my “chicken soup for the soul” cold cure
for my family and friends when they come down with a nasty cold. I guarantee it helps.
The heat comes from fresh white pepper and the sour tang from vinegar. The healing properties
of the chicken broth base and the spices that help you breathe make it a must-cook soup for a loved one with a nasty head cold. If you have time to make your own chicken stock, it makes for a richer flavored soup and
is well worth the extra work, but if you are pinched for time, chicken broth from a can works
just fine. Don’t let the long list of ingredients scare you away, it all goes together and cooks quickly.
Heat to just boiling and stir in cornstarch and water mixture.
Stir contents in pot in a circular motion with spoon and then slowly add beaten egg while continuing to stir.
Add sesame and chili oils.
Right before serving, sprinkle in green onion and about a cup of fresh bean sprouts.
You can adjust this to your taste with the addition of more white pepper and vinegar if you like a bolder flavor. Serve immediately.
Augustine Volcano’s recent activity made me think of these molten chocolate lava cakes. They’re warm,
gooey, luscious and easy to make. Serve them with ice cream, raspberry sauce or chocolate mint sauce.
Important, these cakes are slightly under baked so that the chocolate center oozes when cut into.
For cakes: Preheat oven to 450F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in
heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk
in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that
was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
Makes 6.
Bon Appétit
Until next time, let’s hope the only lava that flows is from these chocolate cakes and you only want to try the soup
because it sounds yummy, not because someone has a cold and remember, have fun in the kitchen!
As always, I welcome your comments and questions at www.robl@acsalaska.net.
Visit my web-site at http://web.acsalaska.net/~robl/experience.html.
Directions
In large soup pot, add broth, salt, soy sauce, mushrooms, bamboo shoots and pork. Simmer gently
20 minutes. Add white pepper, cayenne, tofu and vinegar.
HOT SOUR SOUP
Serves 6-8
directions
For sauce: Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water,
corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill.)
Before serving, re-warm in saucepan over low heat, stirring constantly.)
MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE
Sauce
Cakes
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