Hot and Sour Soup

Jan 21 2014 by
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Hot and Sour Soup

I think I eat some type of mushrooms at least once every day. They are one of my favorite foods and can be so versatile. Sometimes they are in the background and sometimes the star as in this Hot and Sour Soup. Rich broth with contrasting flavors of hot and sour, swimming with mushrooms and ending with a bite of the clean cool crunch of daikon to balance it all out.

No need to get take out that is probably loaded with ingredients you don’t want to know about. This soup is so quick and easy you will probably have it done in less time than it would take to go out and get some anyway, so stay inside where it’s warm and enjoy.

Kristy

Ingredients:

  • 2 cups sliced cremini mushrooms
  • 1 cup sliced shitake mushrooms (remove stems first)
  • 1 cup shelled edamame, if frozen thaw first
  • 4 cups mushroom broth
  • 4 tbsp Chicken-less Bouillon and Seasoning
  • 2 cloves garlic, minced
  • 2 tbsp grated fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp chili paste (use your favorite brand or you can make your own – see notes below)
  • 1 tsp sesame oil
  • 1/2 cup thinly sliced matchsticks of daikon
  • 1/2 cup thinly sliced chives or green onions, green part only

Preparation:

  1. Place all of the ingredients except the daikon and chives in a large soup pot. Heat to a simmer, cover and cook 25-30 minutes or until the mushrooms are tender. You could also make this soup in a slow cooker set on low for 4-6 hours.
  2. Place 1/4 of the daikon in each bowl and pour the hot soup over the top. Garnish with chives or green onions.

Yield:

Makes 4 servings

Notes:

Store leftover soup in an airtight container in the refrigerator for 2-3 days. To make your own chili paste soak 5-6 ancho chilies (stems and seeds removed, 14-16 arbol chilies (stems and seeds removed) in 2-3 cups boiling water for 30 minutes or until soft. Drain, reserving 1 1/2 cups of the liquid and place the chilies and reserved liquid into a blender with 2-3 cloves garlic and 1/2 tsp salt. Blend until smooth. Chili paste can be spooned into ice cube trays and frozen. Remove from the trays and store in a zip top freezer bag in the freezer for later use.

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