I love hot & sour soup, but restaurant ones are often too ‘hot’ for me. Making it at home I can control the heat & not have to depend on delivery when I am sick. Because this soup works magic when you have the sniffles.
As long as you have the core broth ingredients, you can put in or leave out whatever you like in the soup. This makes enough for 4 servings.
- Fresh ginger – 2 TB minced
- fresh garlic – 2 TB minced
- green onions – 2-4 chopped
- mushrooms – any kind – I used 4 button mushrooms, stems trimmed off and mushrooms sliced
Saute these above ingredients over low heat in about a teaspoon or so of vegetable oil or seasoned stir fry oil.
Now add in your veggies. Get ready to clear out your fridge!
- chopped baby bokchoy
- bamboo shoots (comes in a can)
- shredded cabbage &/or carrots (I use some coleslaw mix)
Add in your broth ingredients
- 4 cups of chicken or vegetable broth
- 1/3 cup rice vinegar (for the sour)
- 3 TB soya sauce (for the salty)
- 1 TB sesame oil (for depth of flavour)
- siracha (for the hot) – about a tablespoon but you can add as much or little as you like.
- 1 tsp of sugar – for balance
Let everything come to a simmer, give a good stir, scraping up brown bits. Give it a taste for seasoning, I added a pinch of salt and some freshly ground black pepper.
Tofu!!!! Add some diced tofu. Any kind except silken. You can even use a flavoured/marinated kind if you like. I added about a cup.
Just before serving, whisk in 1 egg. Just crack it right into the soup. It will make beautiful little strands.
*** you can add in some ground meat (1/4 pound or so) if you like. Sauté it with the garlic & ginger. Since I made dumplings on the same day, I stirred in the 1/4 cup of filling I had leftover, making sure the pork was well cooked.