Saturday, January 7, 2012

Hot and Sour Soup

A nice bowl of Hot and Sour soup to warm you up in the winter. Also does wonders for hangovers. 




Ingredients
4 dried Mushrooms (Shitake or Straw or any on hand)
14-16 oz Tofu, well drained
1/2 cup Canned bamboo shoots, drained
4 oz  Pork or chicken
4 cups Chicken stock (2 16 oz cans or make your own)
2 tbsp Balsamic vinegar
2 tbsp Apple cider vinegar
2 tbsp Cooking wine
1/4 tsp Pepper
1 tsp Salt
1 tbsp Soy sauce
2 tbsp Cornstarch (for low-carb, sub w/1 tbsp psyllium husk)
1 egg Scramble lightly
2 tsp Sesame oil
1 green onion Sliced thinly
Chili pepper (paste or like the dried ones on top of pizza)

Directions
Soak dried mushrooms with warm water for 30 minutes or until it is soft.

Slice thinly: tofu, mushrooms, and bamboo shoots.

Heat chicken stock and add chicken/pork, mushrooms, bamboo shoots, salt, and soy sauce.
Bring to a boil and then simmer for 5 minutes.
Add pepper, vinegar, and tofu. Return soup to a boil.
Mix cornstarch with 3 spoon of water and stir into soup. Make sure you stir or it will clump. Or use psyllium husk for low carb option.
Add eggs in a thin stream (like egg drop soup).
Remove from heat. Add the sesame oil and some green onions.

For more authentic recipe, add Woodear and dried Lily flower (dry goods that you get from an Asian store).

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