…. for I have accomplished Hot & Sour Soup.
Yes, that Nectar of the Great Galactic Demiurges is now mine. I may sup, slurp, and sallop to my heart’s content, whenever I choose.
No trek across town to the only Chinese restaurant who serves it. Sore throat? Make soup. Little head-achey? Make soup. Congested? Make soup. Cold, drizzly day? Make soup. Just want a lovely tasty? Make soup.
And here’s the recipe:
Chinese Hot & Sour Soup
- About 1/2 cup dried Asian mushrooms, rehydrated with a bit of hot water. Shitakes were a bit chewy for me; I’d like to try some oyster mushrooms, perhaps, or those little straw-like ones with the teensy cap. This would also be nice with sliced fresh button mushrooms, perhaps four or five go0d-sized ones.
- 4 cups chicken broth
- 1 small can sliced bamboo shoots
- 1 cup diced extra-firm tofu, drained
- 1/4 cup cider vinegar
- 1/4 cup soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons chili garlic sauce (such as sriracha); the unaltered recipe calls for 1 teaspoon, but 2 was not overpowering at all.
- 2 tablespoons of cornstarch mixed with 1/4 cup cool water (to thicken at the end)
- 1 egg, beaten
- Thinly sliced green onion for garnish if desired
Rehydrate the mushroom; chop large ones into smaller, bite-sized pieces as needed. Filter the mushroom water to remove any grit (pour it through a coffee filter), and save it to add to the soup if you choose.
In a large saucepot, mix the chicken broth, tofu, vinegar, soy sauce, sesame oil, and chili sauce. At medium heat, bring the soup to a simmer. Add the rehydrated mushrooms.
Stir in the cornstarch slurry, and allow the soup to simmer until the broth loses the cloudy appearance and thickens very slightly.
Turn off the heat, and drizzle the egg into the broth, keeping the broth moving to create silky little shreds of egg. (Do not bring the soup to a boil once the eggs are in, or they curdle and get gross.)
Taste and add a dash more vinegar for bite, chili sauce for heat, sesame oil for richness, or soy for salt if needed.
Serve as a starter with whatever Chinese dishes you like, or with buttered toast if you’re not feeling well.
So, so, so very tasty!!
My Tall, Dark, and Slightly Neanderthal Fellow and I snarfed the whole pot last night and today, and I was so gleeful, I forgot to take pictures.
No worries. I’ll be making it again. A Lot.