Recently, when the sun goes down here in Victoria, there has been a chill in the air (if the sun decides to come out at all). I have been craving the warmness that comes with a good Hot & Sour soup. I’ve taken everything I like about Hot & Sour soups (and other tasty Asian soups) and well, this is what I’ve come up with! Enjoy!!
- Avocado Oil
- 1 c. shitake mushrooms, sliced
- 1/2c. chopped leek
- 2 Tbsp. grated ginger
- 1 Tbsp. Sesame Oil
- 1 block of cubed Organic Super-Firm Tofu
- 1/2 tsp. Sambal Olek
- 1/4 c. Rice Vinegar
- 1/4 c. Soy Sauce
- 1 Tbsp. Sweet Chili Sauce
- 1/2 tsp ground pepper
- 6 c. Chicken (or Veggie) stock
- 1/2 serving of Brown Rice Pasta
- 4 baby bok choy
- 8 baby tomatoes, halved
Heat avocado and sesame oils in a large pot over medium heat. Add the mushrooms, leek, ginger, chili paste, and tofu; cook and stir for 3 minute to infuse the flavors. Combine the rice vinegar, soy sauce, sweet chili sauce and pepper in a bowl, add this to the pot. Stir for a few minutes. Add the Chicken Stock, bring the soup to a boil, and add rice noodles (I used Fettuccini Style Tinkyada Brown Rice Pasta, broken into 1″ pieces). Simmer for 10 minutes (or until pasta is cooked). Add baby bok choy and let simmer for 2-3 minutes.
Garnish the hot and sour soup with chopped green onion and/or cilantro before serving.
A few notes: Often folks use a thickener in this soup. If this is your style, simply take out 1/4c. of broth and whisk 3/4c. of cornstarch (or arrowroot powder) until dissolved. Slowly add this to the soup and stir until the soup thickens.
Egg is also added to this soup, I am not a huge egg fan but if you’d like to do this you can add 1 beaten egg to the soup before the baby bok choy. Make sure the soup is hot. Stir the soup until the liquid is moving in one direction. Remove spoon and slowly pour in the egg mix. It should cook almost immediately. Feather the egg mix with a fork to break up.