IMMUNITY BOOSTING SOUP FOR A BIG FREEZE/STORM

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

posted previously several times

 Warming and health giving!

'I love this when it's cold; it's got amazing flavours which wake up the body & it's so easy to digest!'  Taster 

 67goingon50 can't promise that Hot & Sour Soup will save you from 'flu but it can help boost chances of recovery.

The thick rich soup has good strong flavours and creamy, non-dairy textures.  With plenty of fresh ginger and chilli, the soup invigorates.  

Several steps are required to get to the finished product but they're simple and can be completed in two stages.  

Three non-standard ingredients are needed.  One - dried shiitake mushrooms (expensive but keep forever) -  requires a trip to Chinatown. The other two - tinned bamboo shoots and tofu - are available in major supermarkets and health food shops .  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.

The soup doesn't freeze well but is so tasty it will go within 3 days.  Leftovers can be served over hot rice, alongside veg.

Cost: £7.00-ish, once special ingred are purchased (Jan /24)

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 can replace with soya mince or crumbled tofu)
   1/2 tbsp light veg oil
   
   5 cups/1 litre good stock (pref home-made but good 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

    2 tbsp cornstarch/rice flour mixed with 3 tbsp cold water  

   1 1/2 pads firm tofu, thinly sliced or diced (silky is ok but will likely collapse during cooking)  
   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 over med-high heat until crumbly & brown; add soy sauce, ginger, garlic and chilli; stir
4. Add stock, red wine vinegar & reserved mushroom juice ; 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:

'This soup has boosted my strength at the start of many a winter.  It's got amazing flavours and is so easy to digest!'  Retired writer

                                                                 Soups on Nav Bar:Recipes II...

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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.