This week's soup was chosen by Annie of Churches in Venice. I absolutely loved this soup,and was amazed at how easy it is. I was thinking that making an ethnic soup that I always enjoyed at Chinese restaurants,would be hard. But nope, I think it was an easy and clean recipe.
Here is what Annie says about it:
I found this recipe on the Internet years ago and I’ve made it many times (and never the same way twice). It’s more like a Thai or Vietnamese soup than a Chinese one (it’s not thickened with cornstarch).
I’m posting the original recipe plus some variations (I like to add more vegetables than the recipe calls for). Basically once you get the broth right, you can add whatever you like.
Hot and Sour Soup
Two 13-3/4 ounce cans low-salt chicken broth
Three slices of fresh ginger root
2 tablespoons tamari or dark soy sauce
1/4 cup of rice wine vinegar
1/2 teaspoon hot chili oil (more or less)
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper
1/2 cup bamboo shoots
1/2 cup of firm tofu, diced into small squares
one egg lightly beaten
Garnish
1 or 2 scallions, including greens, diced
1/4 cup cilantro, chopped
Instructions:
Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes.
Remove the ginger slices and discard. Turn the heat down slightly.
Add the rest of the liquid ingredients, the sugar, and the white pepper. Simmer for about five minutes and then taste to make sure it’s hot and/or sour enough. Adjust as needed.
Add the bamboo shoots and the tofu. Stir gently.
Bring the soup to a slow boil again and quickly add in the lightly beaten egg while stirring. Remove the pot from the heat immediately and continue to stir to break up the egg pieces. Garnish and Serve.
VARIATIONS
I always leave the egg out.
Sometimes I use Pacific brand Mushroom broth or Vegetable broth instead.
I use low sodium Tamari (brand: San-J)
Sometimes I use Sriracha hot sauce instead of the hot chili oil.
Other things I might add:
Garlic
Fresh baby spinach leaves or other green leafy thing
Sliced mushrooms
Water chestnuts
A can of stir-fry vegetables with baby corn
Mung bean sprouts
Snow pea pods
I didn't have any rice wine vinegar, so I just used my red wine vinegar, and it worked well, I just had to use a bit more of that to adjust the sourness with the hotness. I also used vegetable broth.
I ended up making this soup twice last week. The first time, I made it for lunch, and just added some mushrooms to the recipe. I also used a little bit of chili paste, and served it with wonton strips and did not use the cilantro.
The second time, I made it for dinner, added some shrimp, and doubled the tofu and bamboo shoots amounts in the recipe. That made it more hardy, and it was delicious!
Thanks Annie, and Go Heels!
Comments (6)
Looks easy and very appetizing. (I also shop at Safeway)
Posted by María I. | April 5, 2009 10:04 PM
Posted on April 5, 2009 22:04
Looks yummy! Have a blessed week!
Posted by sassy mom | April 6, 2009 12:36 AM
Posted on April 6, 2009 00:36
Glad you liked it! How slack I am...I bought the ingredients but never got around to making my own soup this week...with all the basketball hoopla and such, I just didn't have time.
It looks really good with shrimp. And it's good to know that red wine vinegar will work too.
Have a great week and Go Heels (and thanks for pulling for them!).
Posted by Annie | April 6, 2009 7:16 AM
Posted on April 6, 2009 07:16
I loved this soup also. So easy to make and healthy. Even my husband liked the tofu, which he doesn't usually like. I like the variations you made to yours.
Posted by Cindy Ruth | April 6, 2009 10:21 AM
Posted on April 6, 2009 10:21
Hi Candi, your soup (both of them) looks very delicious. I'm a huge fan of this soup (although I've never attempted to make it myself). I order it every chance I get when dining at a Chinese Restaurant. I love that photo you took of your ingredients.
Thanks for posting and sharing your variations. Have a great day! And Go Heels from me too!
Posted by Kathy (Trekcapri) | April 6, 2009 1:22 PM
Posted on April 6, 2009 13:22
I think that this is one of the easiest soups that we have made. I liked that. It was also very tasty for such a simple recipe. I wish that there were some leftovers though :-)
Posted by Jerry | April 6, 2009 1:30 PM
Posted on April 6, 2009 13:30