This week AnnieNC Churches in Venice picked the recipe:
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
1 or 2 scallions, including greens, diced
1/4 cup cilantro, chopped
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.
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:
Fresh baby spinach leaves or other green leafy thing
A can of stir-fry vegetables with baby corn
Mung bean sprouts
Snow pea pods
I also left the egg out like Annie does - I made the decision to do that after I took the first picture. I added garlic and mushrooms and water chestnuts. The soup went together quickly and easily. It turned out really well, and we both liked it, especially Bill (he's more into hot foods than I am). Thank you, Annie, for a very interesting soup!
I've got my ingredients ready:
Everything is simmering:
Hot & Sour Soup ready to go!