Are you a Hot and Sour or an Egg Drop person? Seems like that’s the only two soup selections offered in our Americanized Asian restaurants. I order Hot and Sour and quite frankly many times find myself on the receiving end of a heavy gelatinous bowl of brown soup. Other times in higher end establishments, I’ve been served a brothier version, much more flavorful and appealing. At least I feel like I’m getting a bowl of soup that’s been prepared with fresh ingredients, rather than a reheated from a commercially produced canned product.
My search for a homemade version with just the right consistency led me to combine a couple of recipes, and with a tweak or two and the declaration of “best ever” from the Hubs, it was promptly added to my database.
Nice and brothy, flavorful with vinegar, kicked up Sriracha, and with a crunch of matchstick carrots and bamboo shoots, we love it. This batch was especially a treat because when I was shopping for our Thanksgiving meal, Whole Foods had big beautiful orange wings of meaty Chanterelle mushrooms available. I couldn’t wait until I tired of my last bite of turkey to make this and use those mushrooms in this soup. I cut them into chunks, sauteed them in butter then added them in at the last minute. They had a wonderful fruity and earthy flavor and the meaty texture was divine.
Let’s take a look:
- 5 cups chicken broth
- 3 T. seasoned rice vinegar
- 2 T. dry sherry
- 2 t. soy sauce
- 1 clove garlic, finely chopped
- ½ t. fresh ginger root, finely chopped
- 1 C. mushrooms, sliced and sauteed in butter
- 1 carrot, peeled and cut into matchstick size
- 1-3 ounce can bamboo shoots, rinsed and cut into thinner slices
- ½ to 1 t. Sriracha sauce, or chili sauce
- 2 T. cornstarch
- 2 T. water
- 4 ounces firm tofu, cut into strips
- 3 green onions sliced thin
- In a Dutch oven, bring stock to a boil. Stir in vinegar, sherry, soy sauce, garlic and ginger. Clean and slice mushrooms and saute in butter. Add mushrooms, carrot, bamboo shoots and Sriracha sauce to soup. Simmer 10 minutes.
- In a small bowl, blend cornstarch and water. Add to soup along with tofu and simmer two minutes longer or until just thickened.
- Sprinkle with green onions and serve.
Hot and Sour Soup…It’s What’s for an Easy Weeknight Dinner.
- One Year Ago: Side Dish: Endives, Apples and Grapes
- Two Years Ago: Pear, Walnut, Maytag Blue Cheese with Cranberry Vinaigrette Salad