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:
Make this popular Chinese Restaurant Soup recipe at home. Easy.
- 5 cups chicken broth
- 3 Tablespoons seasoned rice vinegar
- 2 Tablespoon dry sherry
- 2 teaspoon soy sauce
- 1 clove garlic finely chopped
- 1/2 teaspoon fresh ginger root finely chopped
- 1 Cup 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
- 1/2-1 teaspoon Sriracha sauce or chili sauce
- 2 Tablespoons cornstarch
- 2 Tablespoon 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.
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