I felt really icky today. I really think I fell victim to (insert nasty bug that's making the rounds at work). So, I went home, felt sorry for myself, and then decided to make my favorite soup that just seems to always make me feel better.
I just discovered hot and sour soup about a year or two ago. There always seemed to be too much going on. Is this a soup? Is it a meal? I just never really got over the identity crisis of the soup.... Until I tried it for the first time. Then I was hooked. The chunks of tofu, that magical sponge that soaks up all the goodness it touches, the bits of egg... and yes, that twang of sour coupled with the hit of Chinese heat, brought to life by the amazing Sirachi sauce. When it's good, it is VERY good... but when it's bad, it can be a gelatinous mess.
I love a good challenge, and when one of my best friends told me it was time to introduce hot and sour soup into my repertoire, I picked up the gauntlet and began looking for a winning recipe. What I found, and what I'm sharing with you, is the best hot and sour soup I think you'll ever taste.
The ingredients are simple:
Chicken Broth - 1 box
Soy Sauce (Kikkoman is the best!) - 3 Tbs
White Vinegar - 1/4 C
White Pepper - 1/4 tsp
White Mushrooms - 4 or 5 diced
Sirachi (chili pepper sauce) - 1/2 to 1 Tbs
Bamboo Shoots - about 1/2 a can, julienned
Extra Firm Tofu - 1/4 of a patty, diced
Cornstarch - 3 Tbs mixed in 3 Tbs cool water
Egg - beaten
Green onions - 2 to 3, diced to the tips
Sesame oil - to taste
Dump the whole box of chicken broth into a saucepan. Bring to a simmer and add the soy sauce. Let simmer a few minutes and then add the Sirachi sauce and white vinegar. Toss in the mushrooms, white pepper, and bamboo shoots. Bring back to a simmer and then add the tofu, gently, so it won't break up. Using the extra firm will really help this.
In a small bowl, mix the cornstarch and water.
Add to the soup and allow to simmer for about 5 minutes. Reduce the heat to a slow simmer.
My favorite part is adding the egg!! Beat the egg in a measuring cup with a spout.
Slowly drizzle the egg into the soup and allow it to make beautiful egg ribbons. Once all the egg is added, slowly stir the soup.
Add the onion and drizzle just a little sesame oil. It goes a long way!!
This soup is the best for a stuffy chest. The heat and tanginess are as powerful as Mommy's kiss.
If you are feeling a little adventurous, try pairing my lettuce wraps with the soup. Lettuce wraps are a very popular appetizer at upscale Asian-fusion restaurants, but you can really capture this unique flavor at home.
Like the soup, your ingredients are simple:
Chicken breast - 1 to 1 1/2 pounds, chopped fine and lightly seasoned with Kosher salt and ground pepper
Ginger - 2 tablespoons finely diced
Garlic - 2 cloves pressed with a garlic press (a can't-do-without utensil in my kitchen!)
White Onion - 1/2 cup, chopped
Peanuts - 1/4 cup, chopped
Water Chestnuts (which didn't make my picture!) - 1/2 can, roughly choapped
Green Onion - 1 bunch chopped ends to the whites
Sauce:
Soy Sauce - 1/2 cup
Dark Brown Sugar - 1/2 cup
Hummer and Sons Honey - 1 Tbs
Sirachi Sauce - 3/4 Tbs
Rice Wine Vinegar - 1 Tbs
Jiffy Peanut Butter - 1 Tbs
Sesame Oil - 1 Tbs
Head of Iceberg Lettuce
In a small saucepan, combine all sauce ingredients and bring to a light simmer, stirring often.
In your wok, add just enough Olive Oil to coat your pan. Bring to a medium-high heat and add the chicken. Once the chicken is no longer pink, add your onion.
Saute until you begin to get a little color on the chicken. Add your onion and saute until onion is tender. Bring to a higher heat and add your sauce. Heat all the way through, and then add the chestnuts and peanuts. Heat to a high simmer for about 3 minutes.
Then reduce your heat, and prep your lettuce wraps. Gently scoop a small amount into the lettuce. Wrap up and enjoy!!!
I would love to get your comments!! Please let me know what you think!!!
MarissaBeth
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