This is the most satisfying, quickest soup ever. The kids prefer it without the egg and spice in it. I love the tang of vinegar and the punch of ginger.
Hot and Sour Soup
serves 4
1/2 cup to a 1 cup of mushrooms, thinly sliced
a neutral cooking oil for sauteing mushrooms
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 cup chopped scallions, plus more for garnish, if desired (optional, but so good with them)
4 cups chicken stock or low-sodium broth
1/2 pound soft tofu, cut into 1/2-inch dice
1/3 cup unseasoned rice vinegar (start with less)
3 tablespoons soy sauce (start with less)
1 teaspoon sugar
1 teaspoon toasted sesame oil
Sriracha, for serving
Kosher salt
2 large eggs, beaten
Saute mushrooms in oil for as long as you can, 5-15 mins. Add garlic, ginger, and scallions. Cook for a few minutes. Stir in the stock/broth and add in tofu, vinegar, soy sauce, sugar, pepper, and sesame oil,. Bring the soup to a simmer and season with salt (you probably wont need it, since the soy sauce is so salty). Stir constantly while drizzling the eggs in the soup. Cook for a minute to let the egg cook. Serve with extra scallions, rice vinegar, and Sriracha.
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