Chinese Hot and Sour Soup

Shortly after DT and I were dating I was introduced to the world of Chinese Hot and Sour Soup.  I had seen it before at Chinese restaurants but always thought it looks weird and wasn’t quite sure what was floating around in it.   Well it was DT favorite soup and he got it every time so I decided to taste it loved all the flavors and textures.  Since then I stumbled upon a recipe for Chinese Hot and Sour soup and knew I had to try it.  I have tweaked the recipe a bit and it is a family favorite, here it goes.

Ingredients: 4 tsp. Asian sesame oil, 3 cloves garlic, finely minced, 1 tsp. crushed red pepper flakes (more if you like spicier), 1/4 c. peeled, minced fresh ginger, 1/2 lb. button mushrooms, sliced, 1/2 c. dry sherry, 6 T. soy sauce 2 cans (49oz each) low-sodium chicken broth, 1 lb. shrimp, 2 cans (8oz. each) sliced bamboo shoots, drained, 1 can (6 oz.) sliced water chestnuts, drained, 1 pkg shredded cabbage, 1 tsp. sugar, 6 T. rice wine vinegar, 1/2 c. water, 6 T. cornstarch, freshly ground pepper, 1 lb. firm tofu, drained and cut into small chunks, 2 eggs, lightly beaten, 3 green onions,cut on the diagonal 1/8″ thick

add sesame oil to a large stock pot, over medium heat

In the food processor add garlic cloves, and chunks of fresh ginger

process until finely chopped

then in the hot oil add red pepper flakes (beware in using more because it will be super spicy)

then add the garlic/ginger mixture

and brown slightly about 2 minutes

then add the sliced mushrooms and cook until softened about 2-3 minutes

Then add the sherry

soy sauce

and chicken broth, raise the temp to a simmer and cook for about 10 minutes

then add the water chestnuts

and bamboo shoots

shredded cabbage

sugar and

vinegar, cook uncovered for a few minutes

Then add your shrimp

Meanwhile lightly beat your eggs

and mix your cornstarch with water

Then add your cornstarch and stir until thickened

then add your cubed tofu

and beaten egg, do not stir, wait a few minutes and then serve

with chopped green onions

Enjoy!

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Chinese Hot-and-Sour Soup

4 tsp. Asian sesame oil
3 cloves garlic, finely minced
1 tsp. crushed red pepper flakes (more if you like spicier)
1/4 c. peeled, minced fresh ginger
1/2 lb. button mushrooms, sliced
1/2 c. dry sherry
6 T. soy sauce
2 cans (49oz each) low-sodium chicken broth
1 lb. shrimp
2 cans (8oz. each) sliced bamboo shoots, drained
1 can (6 oz.) sliced water chestnuts, drained

1 pkg shredded cabbage
1 tsp. sugar
6 T. rice wine vinegar
1/2 c. water
6 T. cornstarch
freshly ground pepper
1 lb. firm tofu, drained and cut into small chunks

2 eggs, lightly beaten
3 green onions, white & light green part only, cut on the diagonal 1/8″ thick

In a 6-8 qt. stockpot over med-low heat, warm the sesame oil & swirl to coat the bottom of the pan.  Add the garlic, red pepper flakes & ginger and cook, stirring constantly, about one minute.  Add the mushrooms & cook, stirring occasionally, until the mushrooms begin to soften, 2-3 minutes.  Add the sherry, soy sauce, chicken broth, raise the heat to med-hi and bring to a simmer.  Allow to simmer 10 minutes.

Then add the bamboo shoots, water chestnuts,cabbage, sugar & vinegar to the simmering broth & cook, uncovered, for 2 minutes.  Then add your shrimp, Meanwhile in a small dish use a fork to combine the water & cornstarch.  Slowly drizzle this into the pot while constantly stirring for 1 minute; the soup will thicken slightly.  Add black pepper to taste.   Gently stir in tofu and drizzle in the eggs, do not stir.  Ladle into bowls & top with slivered green onions.