Tonight is the last night that my daughter is home for her winter break and she suggested we make Hot and Sour Soup. What a great idea! I love soup and I think if you add a little protein and extra vegetables it makes such a nice one-pot meal, although tonight I decided I can’t even try to feed this to my spice-phobe son, so I also marinated a little chicken and steak in garlic, ginger, soy sauce and mirin and then stir-fried it and served it on the side along with some roasted broccoli that I tossed with a little olive oil, white wine vinegar and salt and pepper. It all was sooooo warm and yummy! The soup is basically the recipe from Feedmephoebe.com, with some extra vegetables and I didn’t make it vegan, so thank you Phoebe Lapine for an excellent recipe!
Hot and Sour Soup
Better and healthier than take-out hot and sour soup with added vegetables based on Mushroom Hot and Sour Soup from FeedMePhoebe.com.
- olive oil
- 1 cup sweet onion, chopped
- 2 large garlic cloves, minced
- 2 teaspoons fresh ginger, grated (about a 2 inch piece grated)
- 4 scallions, thinly sliced and white and green parts separated
- 1/2 pound shiitake mushrooms, thinly sliced
- 1/2 pound cremini mushrooms, thinly sliced
- 1 baby bok choy, sliced
- 6 cups low-sodium vegetable broth or stock
- 1/2 cup firm tofu, drained and cubed (or chicken, shrimp, etc)
- 2 teaspoons sambal olek
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 3 tablespoons of warm water
- 2 egg whites, gently beaten
- Heat a little olive oil in a medium to large stockpot or dutch oven. Sauté the onions, garlic, ginger and white part of the scallions for 5 minutes or until softened, stirring frequently.Add a little salt and freshly ground black pepper if desired while sautéing.
- Add mushrooms and cook for another few minutes or until the mushrooms has become soft and released a lot of their liquid.
- Add the Sambal Olek and stir. Cook another minute.
- Add the soy sauce and vinegar to the mixture, stir and scrape up any browned bits that have formed on the bottom of the pot. Add the broth, bok choy and tofu, and bring to a boil. Reduce heat and gently simmer for ten minutes.
- While the soup is simmering, mix the cornstarch and water in a small bowl. set aside.
- Add the cornstarch to the soup and simmer for ten more minutes or until slightly thickened, stirring frequently.
- Remove the soup from the heat. Add the egg whites to the soup by slowly pouring them into the soup and at the same time carefully stirring the soup in large zigzags to form ribbons of egg whites in the soup. Gently stir in the green onions and serve in bowls.