|Delicious on a cold day!|
Every once in awhile I get a craving for a particular food--something spicy like Chinese or Indian or crunchy like chips or super crisp French fries. Lately, I've been craving hot and sour soup. They make a mean version at our local Chinese restaurant, but I wanted to make it myself.
And I was feeling lazy. We have an Asian market not far from our house where I would undoubtedly be able to get the exotic ingredients that normally go in the soup like wood ears, lily buds and dried Chinese black fungus. But, as I said, I was feeling lazy.
Instead, I found several recipes that used ingredients I already had on hand--save for tofu and bamboo shoots which I sent my husband to the grocery store to get. Considering he has trouble locating the produce section, I was quite amazed when he found both the shoots and the tofu in record time. He even noticed that although the container of shoots was labeled "water chestnuts" the contents were actually bamboo shoots! Props to him!
While not quite as authentic, the soup turned out to be excellent. So for everyone who does not have an Asian market nearby (or, if you're lazy like me, and don't feel like going), this soup is almost as good as take-out.
4 cups chicken stock
3 tablespoons soy sauce
1/4 cup cooked, shredded pork or chicken
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce (like sriracha)
1/4 tsp ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz. tofu, cut into 1/4 inch dice
2 tablespoons corn starch and 2 tablespoons cold water
1 egg, beaten
2 green onions, diced (including tops)
1/2 tsp. sesame oil
Bring chicken broth to a simmer and add soy sauce, shredded meat, mushroom and chili paste. Simmer five minutes.
Add white pepper, vinegar, bamboo shoots and tofu and simmer five minutes more.
Combine cornstarch and water and stir until smooth. Add to soup and stir well.
Simmer five minutes until soup is thickened.
Beat egg and pour into soup in a stream. Stir and cook for a minute. Add green onions and sesame oil.
** I did not have any shredded, cooked meat on hand so I eliminated that. I also used black pepper since I couldn't find my tin of white pepper.
|Julienned bamboo shoots and sliced green onion|
|Sriracha sauce can be found in most grocery stores|
|The mislabeled bamboo shoots|
|Coming June 2013! Gigi's second adventure!|