IMMUNITY BOOSTING SOUP HOT & SOUR FOR A BIG FREEZE/STORM: health-boosting; vegetarian or carnivore/fish options, dairy free

It's warming, spicy & exotic: it gets the blood flowing, is stunningly delicious and packed with ingredients which strengthen body and soul.

first posted 2015; updated 11/20

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

An Oriental favourite, Hot & Sour Soup, is not only unusually delicious, 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 involve some shopping.  Two - dried shiitake mushrooms (expensive but keep forever) and fresh preserrvative-free tofu -  requires a trip to Chinatown. Tinned bamboo shoots are available in major supermarkets incuding M&S.  See Chinese Ingredients to Spice Up Your Cooking.

The soup does not freeze well but is so tasty it will go fast.

Cost: between £6-8'ish, once special ingred are purchased (Jan 24)
Serves: 8-12; recipe halves nicely

Ingred:
   2 med to large dried reconstituted Chinese mushrooms, incl juices (see method) set aside (optional but adds unique flavour; replace with equivalent dried porcini mushrooms)

   1/2 cup/70 gm/2.5 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

   1 tbsp reduced-salt (not low-salt) soy sauce
   1 large clove garlic, minced or grated (opt)
   1/2 to 1 tbsp grated peeled ginger

   1 chilli, halved and de-seeded OR 3/4'ish tsp chilli flakes 
   

   5 cups/1 litre good stock (pref home-made but granules, cubes are ok)

   2-3 tbsp red wine vinegar/red grape juice

   strained juice from mushrooms

   2 tbsp cornstarch mixed with 3 tbsp cold water  

   1 pad regular fresh tofu (125g/4oz), thinly sliced or diced (silken tofu will do but collapses as it cooks) 

 *Note: Preservatives in some pre-packaged tofu in health shops and supermarkets can be difficult to digest, producing bloating and gas.  67goingon50 has reduced the amojnt of tofu in the recipe and now uses fresh tofu from London's Chinatown on Gerrard & Lisle Streets.  The brand tested was from Loon Fong food market: it's called New Kong Nam and is made in the UK without preservatives (look for the use by date).  The texture is neither silky or ultra-firm but does not dissolive in soup.  It's £3 for 600g or 4 pads/squares, enough for two meals.   

   1 tsp coarse black pepper
   2/3 large mug frozen peas

   1 tbsp toasted sesame oil
   

   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; set aside  
2. Bamboo Shoots.  Drain & rinse; cut in thin matchsticks; set aside
3. In a large heavy pan over medium high heat, 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 dried mushrooms; stir
5. Reduce heat to med; mix cornstarch with cold water to make a slurry; add to pan, stirring until the mixture begins to thicken   
6. Add mushrooms & bamboo shoots
7. Bring to a boil and take off heat; set aside; if part preparing ahead, cool & refrigerate
8. When ready to serve, remove & discard fresh chilli if used 
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

                                                                 Soups on Nav Bar:Recipes II...

Please leave a Comment in the box below 

    .

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