You may think it's odd that we're posting a recipe for soup in the middle of June. But we have two good reasons. First of all, we live in Seattle where the temperatures are stubbornly hovering in the 50s and 60s. Secondly, we're sick. Forget chicken noodle soup. If you have a respiratory bug, hot and sour is where it's at.
There are all kinds of fancy ways to make hot and sour soup. The three most important ingredients, though, are your chicken broth, your sour (rice vinegar) and your hot (chili oil, chili paste, red pepper flakes, or some combination of the three). If you have this trio, you can pretty much toss in whatever else you have on hand and you'll have a tasty, healthy soup that you will begin to crave on a regular basis.
Rating: Truly 1/2 assed, edging toward 3/4 assed depending on how much chopping you take on
Here's what you need and how you do it
6 cups chicken broth
1/4 to 1/2 cup rice vinegar, depending on taste (we use closer to 1/2 cup)
Generous pinch of red pepper flakes or a couple Tablespoons of chili oil
3 Tablespoons soy sauce
2 boneless, skinless chicken breasts, cooked and chopped
1 cup button mushrooms, sliced (buy pre-sliced if you can)
3-4 green onions, sliced (can also use leeks)
Fresh ginger, about 1 Tablespoon peeled and minced (good)
Tofu (firm), cubed
Mix chicken broth through green onions in a pot (If desired, add ginger, bamboo shoots, and tofu now.) and cook for at least a half hour to blend flavors. Garnish with bean sprouts and cilantro.
Play with hot and sour combination to get the right taste for you.
For a printable version of this recipe, click here.