Hot and Sour soup

I was feeling under the weather yesterday. I didn’t even get to make it to marathon I signed up for called Run4Justice,a 5K run to raise awareness of human sex trafficking in Cambodia. Organized by 121 Community Church (Grapevine, TX) and International Justice Mission, the fundraiser raised $170,000 to sponsor missionaries to rescue these young people from abuse. That is so much more than the expected turn out. God is good, he gives so much more than we ever ask for. Even though I didn’t get to go, I’m so happy the run was a success! To find out more about this annual event and how you can help set up your own fundraiser, go to http://www.run4justice.com/about/

Thanks to this awesome soup, I was feeling better in no time.

Recipe yield 6-8 servings

  • 2 tablespoons gluten-free soy sauce
  • 1 carrot, sliced 1/4 in (optional)
  • 1 tablespoon minced ginger
  • 1/4 cup of dried Chinese mushrooms strips
  • 1 cup fresh shitake mushrooms, sliced
  • 1 1/2 tablespoons cornstarch
  • 8 oz. canned sliced bamboo shoots, drained
  • Β 4 tablespoons distilled white vinegar
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons peanut oil
  • 4 cups reduced-sodium chicken broth
  • 3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
  • 2 large eggs
  • 2 teaspoons Asian sesame oil
  • 1 1/2 teaspoons freshly ground white pepper
  • 2 tablespoons thinly sliced scallion greens
  • 2 tablespoons fresh whole cilantro leaves
  • 1/2 teaspoon red pepper flakes
  1. Soak dried mushrooms in 3 cups boiling-hot water (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. In a small bowl, stir cornstarch with 1/4 cup water and set aside.
  2. Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
  3. Stir together vinegar, soy sauce, sugar, and salt in another small bowl.
  4. Add peanut oil to a small stock pot, heat on medium high heat. Add red pepper flakes and cook for 1 a minute. Add dried mushrooms, shitake mushrooms, ginger, carrots, and bamboo shoots and stir-fry 1 minute.
  5. Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
  6. Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
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10 thoughts on “Hot and Sour soup

    • yeah girl! It is starting to get cold down here in Texas and hot and sour soup really hits the spot. I could eat it all day long. I’ve been kinda cooking random things lately. I grew up in a household where half of the time we’d eat Vietnamese food cause that’s what my parents grew up eating and other times, I’d cook random American food. So when I was reading your book review, it reminded me of the different exposures to food I had growing up. We really did eat everything and our parents never allowed us to be picky either. I really enjoy reading your blog also. Keep writing!

      • It’s getting cold here in South Carolina, too… soups are my favorite part of the winter. And cooking random things is awesome! πŸ™‚
        I grew up with a mother who is a nutritionist, and my entire family is very European about food, mealtimes, and not eating processed food. That is super cool that you know how to cook Vietnamese, too, because I’ve always wanted to learn how to use more exotic Asian veggies and fruits when cooking (one of my bffs is Korean).
        Thanks for the comments on my blog. πŸ˜€ Can’t wait to try out some of your recipes.

    • It’s similar to the soup you made for he party Sapier except it has vinegar and soy sauce and other miscellaneous things. Let me know how it turns out if you try it out. πŸ™‚ Love ya!

  1. You should have a “print” icon, wonder if that would be something easy to add? I wanted to print just the recipe, but no worries, I’m gonna print it anyway! πŸ˜‰

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