Friday, March 7, 2014

Hot and Sour Soup

More soup to stay warm, I can't believe the weather teased us with near 80 temps and then BAM, back to coldness. I know I shouldn't compain because I am in Florida and so many people in the Northern U.S. are truly struggling with dangerously cold temps. But dang.. I live in Florida.. come on already, be spring. Ok, enough of my rant, I love Hot and Sour Soup and all the restaurants I know use egg (and sometimes meat) in their versions. I found this in an old Cooking Light magazine (original recipe here) and made a few changes as well as making it vegan. Oh my gosh, can you say delicious!!!!
  • 1 (14-ounce) package firm water-packed tofu, drained
  • 4 cups no-chicken chicken broth  
  • 1/4 cup rice vinegar
  • 2 tablespoons Bragg's (liquid aminos)
  • 1 tablespoon peeled fresh ginger,  finely chopped
  • 2 teaspoons sugar
  • 3/4 teaspoon white pepper
  • 2 garlic cloves, minced
  • 4 ounces baby bella mushrooms, sliced  
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
  • 1/2 cup thinly diagonally sliced green onion tops

Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.

To a large soup pot add broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. 

Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth.

Stir cornstarch mixture, tofu, mushrooms and bamboo shoots into broth mixture; bring to a boil.

 Cook 3-4 minute, stirring occasionally; remove from heat.

Sprinkle with green onions. I also like to buy the crispy noodles in the Asian section of the market for garnish.
Enjoy!

6 comments:

  1. Oh man, I LOVE hot and sour soup! can't wait to give this a try :)

    ReplyDelete
    Replies
    1. Kelly, thanks for stopping by my kitchen. Let me know how you like the soup.
      Take care,
      Glo

      Delete
  2. I am making this! I got smoked bamboo for Chinese New Year and have been looking to put it into something!! Yum!!

    ReplyDelete
    Replies
    1. Christine,
      That sounds like a delicious ingredient. Let me know how your soup turns out. Thank you for dropping by.
      Take care,
      Glo

      Delete
  3. This looks DELICIOUS! Pinned!

    xx Kait

    ReplyDelete
    Replies
    1. Kait --- thanks for pinning this. I hope you'll let me know how you like if you decide to try it.
      Take care,
      Glo

      Delete