Hot and Sour Soup to Cure a Cold (Plus Another Remedy With Booze)
January 3rd 2008 19:44
I don't know about your part of the world, but it's pretty darn cold where I am. Okay, it's not THAT cold, I mean, it's probably a lot colder in Minnesota, and a day in the high twenties is probably considered quite balmy in some parts of Alaska. (I'm talking Fahrenheit here, I have no idea whether 20 degrees Celsius is hot or cold or what. Yes, I am a product of a U.S. public school education, thus hopelessly ignorant. Also lazy, since I could just google it.) But to my mind, it's cold. And what's worse, I have a cold. I no longer feel awful enough to take to my bed with my favorite remedy (quick n'easy recipe: 1 oz. lemon juice, 1 oz. rum or vodka, 8 oz water, 1 tsp. sugar, heat in microwave until hot but not boiling as boiling kills the alcohol), but I still feel the need of a little help to get through my draggy day. I know chicken soup is supposed to be the universal remedy, but it's just so...boring. I'd really prefer something with a little kick to it, something that can actually jump start my tastebuds again. What I need is:
HOT AND SOUR SOUP
4 c. chicken broth (canned is fine, or you can use bouillon cubes, I don't care, I'm not Martha Stewart)
3 tbsp. soy sauce
1/4 c. cooked shredded chicken or pork
1/2 c. sliced mushrooms
1/2 tablespoon chile garlic paste (like the Vietnamese brand with the rooster, the ubiquitous Tương Ớt Tỏi)
1/4 tsp. ground white pepper (or black if you don't have any white, it doesn't make a huge difference)
1/4 c. white vinegar
1/3 cup bamboo shoots (canned is fine), sliced into matchsticks
3 oz. tofu, diced into 1/4" cubes
2 tbsp.cornstarch mixed to a smooth paste with 2 tbsp. cold water
1 egg, beaten
2 sliced green onions (tops and all)
1/2 tsp. sesame oil
Bring chicken broth to a simmer in a 2-quart saucepan. Stir in the soy sauce, shredded meat, mushrooms and chili-garlic paste, and simmer for another five minutes. Stir in the white pepper, white vinegar, bamboo shoots, tofu and simmer for five more minutes. Mix in the cornstarch paste and stir until combined. Simmer for five more minutes until the soup is somewhat thickened. Beat the egg until the yolk and white are thoroughly combined, then pour the beaten egg slowly into soup in a thin stream. Stir soup several times, wait 30 seconds, then add the green onions and sesame oil. Stir the soup well, then remove it from the heat and serve hot.
HOT AND SOUR SOUP
4 c. chicken broth (canned is fine, or you can use bouillon cubes, I don't care, I'm not Martha Stewart)
3 tbsp. soy sauce
1/4 c. cooked shredded chicken or pork
1/2 c. sliced mushrooms
1/2 tablespoon chile garlic paste (like the Vietnamese brand with the rooster, the ubiquitous Tương Ớt Tỏi)
1/4 c. white vinegar
1/3 cup bamboo shoots (canned is fine), sliced into matchsticks
3 oz. tofu, diced into 1/4" cubes
2 tbsp.cornstarch mixed to a smooth paste with 2 tbsp. cold water
1 egg, beaten
2 sliced green onions (tops and all)
1/2 tsp. sesame oil
Bring chicken broth to a simmer in a 2-quart saucepan. Stir in the soy sauce, shredded meat, mushrooms and chili-garlic paste, and simmer for another five minutes. Stir in the white pepper, white vinegar, bamboo shoots, tofu and simmer for five more minutes. Mix in the cornstarch paste and stir until combined. Simmer for five more minutes until the soup is somewhat thickened. Beat the egg until the yolk and white are thoroughly combined, then pour the beaten egg slowly into soup in a thin stream. Stir soup several times, wait 30 seconds, then add the green onions and sesame oil. Stir the soup well, then remove it from the heat and serve hot.
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