Recipe: Hot and Sour Soup

Hot and Sour Soup

  • 1 package silken tofu, cubed
  • 2 cups No chicken broth (vegetarian – you can substitute regular veggie broth)
  • 2 cups water
  • 1Tbl Better Than Bouillon, No Chicken Base, Vegetarian (I know it seems redundant, but this paste adds extra richness and depth)
  • 1/2 package of sliced button mushrooms
  • 8 dried shitakes (you can sub fresh ones, just double the amount)
  • 1 can bamboo shoots, cut into thin strips (this is what takes the most time)
  • 3 garlic cloves (Trader Joe’s has pre-minced cubes in the freezer section)
  • 2Tbl minced or grated fresh ginger (do not use ginger powder on this one, skip it if you don’t have any)
  • 2Tbl soy sauce (use low sodium if possible)
  • 1t sesame oil (plus more for garnish)
  • 1t chili paste (I used sambal oelek with garlic. You can get this at a Chinese grocery or make your own with this recipe)
  • 2T rice wine vinegar (Use brown rice vinegar if you can, or apple cider vinegar in a pinch)
  • 1 1/2 cups frozen (or fresh) peas

Throw everything except for the peas in the Crockpot and cook all day (about 7-9 hours). Come home hungry, add the peas to the slow cooker, and add more vinegar and chili to make it just right for you. When you serve pour a few drop of sesame oil on top of each serving.

It’s easier to make these adjustments after it’s cooked all day. If you’re like me, you’re making this as soon as you roll out of bed. And I don’t know about you, but my judgment is too impaired to decide if something is going to be too hot at that point in my day. And you can always serve some chili sauce on the side for your fire-breathing friends (yes, that means you Christy)!

You can use any tofu you have on hand, of course, but silken is my favorite for hot and sour soup. If you haven’t used this kind before the texture may surprise you. It really is silky, but will hold together while you cube it. Some silken tofu comes in a package that doesn’t have to be refrigerated and it last for about a year. It’s great to have a few in the pantry. You can also blend some up in a smoothie, or make a yummy chocolate pudding or mousse from it. In the mousse video she used the kind that comes in packaging that needs to be refrigerated.

One Response

  1. Hey there! HAD to tell you that I made this recipe yesterday. Excluded the tofu, added a few odd vegetables, cranked up the crock pot and let her go! Tossed in some peas at the end, then before serving, filled our bowls with cooked rice noodles then scooped the broth/veggies over top.

    UTTERLY FANTASTIC!!! I mean…AMAZING taste, proper balance of spice/hotness/broth. I’ve been making a great deal of soups lately (good for a snack instead of bad things!), and THIS one will be always in my fridge! Strained the broth after supper, and poured it into a small juice pitcher so I could grab a cup of it whenever I felt munchie. Truly a WONDERFUL recipe! Thanks SO much!!

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