If you like hot and sour soup. This is the real deal. No restaurant necessary.
I wouldn't joke about this. I take my restaurant-worthy dishes very seriously.
This soup made me dance on my little tippy toes around the kitchen. Seriously. I've never been a particularly fervent hot and sour soup fan though, I always went the egg drop soup route. I loved me some egg drop soup. Nevermore! This soup is the bees knees.
So hot and sour! Well...kind of hot. I'm a bit of a wimp when it comes to spicy foods. Unless we're talking ginger or wasabi. I'm all about that type of spicy! When I get sushi, I dip the pickled ginger into the wasabi and eat it plain, okay? You're impressed. I know. Watch out, BA comin' though.
Feel free to add as much ground fresh chili paste as you'd like to this soup. I stuck with 1/2 tsp. because, like I said, a bit of a wimp here. I've made my peace with it. I just have dainty taste buds, okay?
Restaurant Worthy Hot & Sour Soup
Serves 4-6
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 Tbsp. fresh ginger, peeled and minced
- 4 green onions, thinly sliced
- 8 oz. cubed seitan, chopped (or ground plant-based meat)
- 2 cups water
- 2 cups vegetable broth
- 1 lb. firm tofu, cubed small
- 10 cremini mushrooms, sliced
- 2/3 cup rice vinegar
- 3 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 tsp. vegan sugar
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground fresh chili paste, to taste
- 1 1/2 Tbsp. cornstarch
- 2 handfuls of fresh spinach, torn (optional)
Notes: I added a bit of spinach, because that's how I roll but feel free to omit it if you like.
In a large soup pot, heat the oil over medium-low. Add the garlic, ginger, green onions, and seitan. Saute for about 5 minutes, until fragrant and the seitan begins to brown.
(Do you like the repurpose of egg holder? It's a garlic holder now!) Add the water and the vegetable broth and bring to a simmer. Now, add the remaining ingredients, excluding the cornstarch and the spinach and stir well.
In a small bowl, add about 1/2 cup of the soup broth. Whisk in the cornstarch until clump-free. Stir the mixture back into the soup to thicken it.
Add the torn spinach and continue to simmer until the spinach has wilted and the soup has thickened slightly from the cornstarch.
Remove from heat. Let the soup rest for a few minutes before serving.
Serve hot.
Jammin' along to Josh Rouse – It's Good To Have You
"Coffee and a toast and a peppermint tea It's a little too cold to go outside Wonder what would happen if you lived with me, Oh oh, I got the feeling that it'd turn out nice Oh oh, it feels good to have you in my life."
German Word of The Day: Worthy --> Würdig (pronounced: ver-dich)
Good Deed of The Day: Sometimes I really hate our species. Sign this petition and help the Defenders of Wildlife tell the US Government to stop using your tax money to kill coyotes from planes. For real. I'm not onboard with that.
[yumprint-recipe id='95']
