HOT & SOUR SOUP, Healthy, Vegetarian/vegan option

So good for you in chilly weather...

first published  2015

Hot & Sour Soup - warming and health giving!
'I love this; it's got amazing flavours & is so easy to digest!'  Taster 

This stunningly delicious sophisticated soup has a kick of Asian spices which takes off the chill in cold weather.  

An Oriental favourite offers gentle lashings of heat (and, no, that's not a contradiction!).

It's not only unusually tasty, it's also packed with ingredients that boost the immune system at a time of year when it needs strengthening. 

Unlike most commercial Hot & Sour soups, 67's does not have a clear base.  But it shares good strong flavours and has the added bonus of creamy,  non-dairy textures.  With plenty of fresh ginger and chilli, the soup warms and invigorates internally.   

There are several steps to complete to get to the finished product but they're straightforward and well worth it.  They can be completed in two stages.  

Three ingredients are needed which may require some shopping.  One - dried shiitake mushrooms (expensive but keep forever) -  requires a trip to Chinatown. The other two - tinned bamboo shoots and tofu - are often available in major supermarkets.  The dried/tinned products keep well and will add unusual savoury undertones and textures in other dishes.  See Chinese Ingredients to Spice Up Your Cooking.

Cost: £6-ish, once special ingred are purchased
Serves: 8-12; recipe halves nicely

Ingred:
   2 med to large Chinese mushrooms
   1/2 cup/70 gm/2 1/2 oz bamboo shoots
   70-100 gms/2 1/2-3 oz minced poultry, shredded white fish or minced seafood (vegetarians/vegans can replace with soya mince or crumbled tofu)
   1/2 tbsp light veg oil
   soy sauce
   5 cups/1 litre good stock (pref home-made but granules, cubes are ok)
   1 tbsp reduced-salt (not low-salt) soy sauce
   1 large clove garlic, minced or grated
   1/2 to 1 tbsp grated peeled ginger
   1 chilli, halved and de-seeded OR 1-2 tsp chilli flakes  
   2-3 tbsp red wine vinegar/red grape juice
   1 1/2 pads tofu, thinly sliced or diced (pref. firm tofu but silky is ok)  
   2 tbsp cornstarch mixed with 3 tbsp cold water  
   1 tbsp toasted sesame oil
   1 tsp coarse black pepper
   2/3 large mug frozen peas
   2 lightly beaten eggs (opt for vegans)

Method:

1. Chinese Mushrooms.  Pour boiling water over dried mushrooms; leave at least 20 mins; drain, reserving juice but discarding sediment; remove stems; slice caps thinly.  
2. Bamboo Shoots.  Drain & rinse; cut in thin matchsticks.
3. In a large heavy pan, saute meat/fish/veg protein in a little oil until crumbly & brown; add soy sauce, ginger, garlic and chilli; stir
4. Add stock, red wine vinegar and reserved juice from mushrooms; stir
5. Mix cornstarch with cold water to make a slurry; add to pan, stirring until the mixture begins to thicken   
6. Add Chinese mushrooms & bamboo shoots
7. Bring to a boil and take off heat; set aside
8. When ready to serve, remove fresh chilli if using.  
9. Add tofu & bring to a boil
10. Add peas, pepper and sesame oil
11. Beat eggs lightly; pour in a thin stream into the soup; remove from heat
12. Serve with finely diced chilli or chilli flakes on the side

Comments:

'I could eat this all winter; it's got amazing flavours, makes me feel warm inside and is so easy to digest!'  Retired writer

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.