The last few days have been gorgeous! I'm talking highs in the upper 50's, sunshine, no coats, windows down, FLIP-FLOPS! Today was the last day of this winter break. This morning was beautiful, sunny, no need for a coat. By lunch the wind had picked up, bringing in some grey clouds. Raining, hailing, then snow on my way home from work, around 6. At 8 o'clock the result was FIVE INCHES of snow, and still falling.
To match the weather I was in the mood for hot and sour soup for dinner. This is by far one of my favorite Chinese foods. I used a recipe from
Chowhound as the basis for the soup. I followed the directions exactly, just changed the ingredient list.
This makes two servings for me. I added the nutrition info to the bottom of this post.
Easy Chinese Hot and Sour Soup
4 cups of chicken broth
4 tablespoons soy sauce
1 full hand mung bean sprouts
1/2 cup canned bamboo shoots, drained and julienned
3/4 tablespoon Srirachi
1/2 teaspoon red pepper flakes
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
4 oz firm tofu, cut into 1/4 inch dice
2 green onion stalks, diced (including green tops)
1/4 cup rice vinegar
-Bring chicken broth to a simmer in a 2-quart saucepan.
-Combine soy sauce, bean sprouts, bamboo shoots, srirachi and red pepper flakes, then add to broth.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
-Simmer for 2 or 3 minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add tofu and green onions to soup. (I marinated the tofu in a bit of fish sauce) Stir well. Remove from heat.
-Add vinegar
-Stir a few times and serve.
Makes about 4 cups.
