Thursday, December 8, 2011

Hot and Sour Soup

Hot and sour soup is my go to meal when I have a winter cold but we've always had to go to a restaurant because we haven't had the ingredients on hand to try and make it ourselves. For once, we thought about it this weekend when we weren't sick. We had a family trip to the Asian market to pick up the unusual ingredients in this recipe and gave it a try.

Here's the recipe for what we actually ended up making. It has a lot more vinegar and some Sriracha sauce to give it more sour and hot. I followed the directions.

2 small handfuls dried "black fungus"
2 small handfuls dried shiitake mushrooms
1 large handful dried lily (it comes in long strips, kind of like dried petals?)
2 qt. turkey stock
1 small can bamboo shoots
1/3 lb. breakfast sausage, pan-fried
2 t soy sauce
1 t white sugar
2 t salt
1 t ground white pepper
6 T red wine vinegar
2 T rice vinegar
1/4 c cornstarch
1/4 c water
1 pkg tofu
2 eggs, lightly beaten
2 t sesame oil
green onions and Sriracha sauce for garnish

It was delicious. I doubt we'll ever need to get it from a Chinese restaurant ever again and it's going into the regular winter rotation.

1 comment:

qhartman said...

Just a note on the sausage. It did add a bit of an odd flavor to it, so if you have the plain ground pork that the recipe calls for, it would probably be a better choice.