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December 23, 2010 / Michelle Ferris

Hot and Sour Soup

I love me some hot and sour soup. It is one of my most favorite things on the planet. When I’m feeling under the weather, it’s a neck at neck fight between pho and hot and sour soup – and it’s usually only decided by just how under the weather I am… am I mobile, or do I need delivery?

There was a time that my bestie and I would literally go out for hot and sour soup two to three times a week. Yes, we were that addicted. Now, due to gluten this and soy that and every other allergy under the moon that we’ve developed, we don’t get to do this often, but we do make it gluten, soy, and everything-else-free at home from time to time.

This doesn’t mean that you should be robbed of the full-fledged experience, though. Because it’s absolutely marvelous. So, I present to you, a nomtastic hot and sour soup recipe.

Note: I tend to make mine hotter and add white vinegar to the final product to give it a real tangy bite. I like food that fights back. The recipe below omits this.

4 tsp sesame oil

5 large cloves garlic, pressed

2 tsp reed pepper flakes

1/4 C minced/grated ginger (if you grate it, be sure you pull out the large bits of fiber)

1/2 lb shiitake mushroms, julienned (you can sub for a couple handfuls dried, rehydrated mushrooms, but it really doesn’t taste quite the same)

1/2 C dry sherry

6 Tbsp soy sauce (or tamari if gluten free, or coconut aminos if soy free – but if using coconut aminos, add it as late as possible, as the flavor cooks off)

1/2 C sliced bamboo shoots

1 can sliced water chestnuts, drained

1 tsp sugar

1/2 lb shrimp (deveined, shells and tails removed. Okay to use cooked shrimp.)

6 Tbsp rice vinegar

10 C chicken stock

1/2 C water

6 Tbsp cornstarch

Fresh ground black pepper

1 lb silken tofu, drained and cut into 1/4″ to 1/2″ cubes

1 C black fungus (yes, it’s really called black fungus), rehydrated

1 C lily flowers (trust me, you do not want to omit these – they’re AMAZING)

1/2 tsp white pepper

2 eggs, beaten

3 green onions, sliced thinly.

  • In a big ‘ol pot, heat the sesame oil to about medium. Add garlic, red pepper flakes, and ginger until fragrant and lightly browning.
  • Add mushrooms and cook 2-3 minutes.
  • Add sherry, soy sauce, and broth. Add black fungus and lily flower. Bring to a simmer.
  • Simmer for 10 minutes.
  • Add shrimp, bamboo shoots, water chestnuts, sugar, white pepper, and vinegar. Simmer for a couple minutes.
  • In a small bowl, mix the 1/2 C water and cornstarch together until dissolved. Slowly drizzle mixture into the pot while constantly stirring for one minute. This will thicken the soup.
  • Add tofu, gently, and heat through.
  • Remove from heat and pour in the beaten egg in a circle shape around the perimeter of the pot. Mix the soup with a slow stir, only once, around the perimeter of the pot. Stir it more than once and the egg will break down into bits smaller than you want.
  • Use black pepper to taste.
  • Ladle into a serving bowl or individual bowls. Garnish with a sprinkle of green onions.
  • Set out a bowl of white vinegar and ladle, and a pepper option to spice it up.
  • Serve.
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