Apparently I’m a sucker for marketing and so felt an irrational need to make something healthy to start off the new year. There was no dinner party this week as everyone is recovering from the weekend’s festivities but I couldn’t keep this to myself when it came out so yummy.
Hot and Sour Soup
8 shiitake mushrooms, stemmed and sliced into thin strips
1 bag dried wood ears, reconstituted in warm water
*note you can find these at Chinese groceries
1 can straw mushrooms drained
1 can sliced bamboo shots, cut into match sticks
6 oz firm tofu, cut into small cubes
3 cups chicken or veg stock
2 tbsp sugar
3 tbsp rice vinegar
1 tbsp hot chili oil
2 tbsp soy sauce
1 tbsp corn starch dissolved in water
2 eggs, beaten
Salt and pepper to taste
1 tbsp sesame oil
2 tbsp Siracha (to taste)
Chopped green onion to garnish
In a large soup pot, combine mushrooms, bamboo, tofu and stock. Bring to a boil and simmer for 5 minutes.
Add in chili oil, vinegar, soy sauce and sugar.
Stir in corn starch dissolved into a little water to thicken the soup. If you’re not eating carbs, skip this step like me.
Slowly pour in scrambled eggs while stirring the soup to create thin ribbons of egg like in egg drop soup.
Season with salt and pepper to taste.
Just before serving, add sesame and Siracha. Serve with fresh green onion garnish.
This was so good I had two bowls. And it was so hot it made my nose run. Maybe I’ll go find the left-overs right now…