I’m not a big soup fan. Chili, yes (especially topped with cheese and sour cream). Chowder, yes (especially when topped with cheese and green onions). Chicken broth soups, not so much. Except for one. Every time I’ve ever been sick or had dental work or in any way didn’t feel like eating, I have craved hot and sour soup from my favorite Chinese restaurant. There is just something about it that makes my body feel good. I found a recipe for hot & sour soup on the Nakano website, and I couldn’t wait to try it.Ã‚ The recipe used simple, whole ingredients that I could find at my local grocery store. Perfect.
I am working with Mizkan
How to Make Hot and Sour Soup
In a large saucepan, whisk together chicken broth, vinegar, soy sauce, and pepper flakes.
Turn the heat up as high as your pans allow (non-stick pans typically recommend heating only to medium-high, but stainless steel pans can typically be used on high heat).
When the mixture begins to boil, reduce the heat to medium and cook for 2 additional minutes.
Stir in tofu, mushrooms, bamboo shoots, and carrots.
Continue to cook over medium heat until heated through.
In a small bowl, whisk water and cornstarch together to make a smooth slurry; stir into soup to begin to thicken.
Increase the heat again and boil the soup for 5 to 10 minutes, until it is the consistency you like. (I like mine to be thinner than chowder but much thicker than broth.)
Remove the soup from the heat.
Use a large spoon to stir the soup in one direction. It's important to keep stirring constantly.
Slowly pour the egg white in a thin stream into the soup.
Stir in green onions and sesame oil.
I like my hot and sour soup with both pork and tofu in it. You could easily use chicken and tofu, just tofu, or just pork. Use whatever combination of protein you prefer. If you've ever had egg drop soup, you might notice that the process with the egg at the end resembles the egg drop process. Hot and sour soup usually includes thin ribbons of cooked eggs, and that's how you make them.
as a Blogger Advocate. I was compensated to use and write about Nakano Rice Vinegar.
Ã‚ photo source
© 2011 – 2018, Tara Ziegmont. All rights reserved.