Wednesday, February 23, 2011

Hot and Sour Soup

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There many different recipes or variations of hot and sour soup. Two important things are how sour (rice vinegar) and how hot (chili oil, chili paste, red pepper flakes, or some combination of the three). Hot and sour soup is an easy, quick, tasty and healthy soup that you can make to your liking.

Here's my favorite variation:
8 ounces thinly sliced mushrooms
1/4 pound thinly sliced pork tenderloin
1 T minced fresh garlic
2 T vegetable oil
5 cups chicken broth
2 T cornstarch
4 T rice vinegar
15 ounces tofu, cubes
1 tsp salt
1 tsp soy sauce
1/8 tsp ground red pepper
Pinch of red pepper flakes
1 T minced fresh Ginger
1 can bamboo shoots
1egg, beaten
2 T sesame oil
3 green onions, sliced

Heat vegetable oil and cook pork and garlic in soup pot for 5 minutes; add the mushrooms and continue to sauté until mushrooms are tender. Add broth and bring to a boil and cook over low heat for 10 minutes. Mix together the cornstarch and the rice vinegar, and then stir into the soup until thickened. Add the tofu, salt, soy sauce and red pepper, Ginger, and bamboo shoots. Stir in the egg, then the sesame oil and green onion. Taste for seasonings; the soup should be a little tart and spicy. Adjust to your taste.

Play with hot and sour combination to get the right taste for you. You can add more vinegar or more red pepper.

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