Hot and Sour Soup Part Two

Hot and Sour Soup is probably Rick’s favorite. It’s a Chinese restaurant favorite featuring a flavorful broth with a sweet tanginess that makes up the “sour” component. The hot comes from the addition of small, red chile peppers.

I’ve made other recipes which feature a lighter broth, but we both prefer this delicious soup from Jamie Oliver. Even with the adjustments I made in the ingredients it’s savory and satisfying.

Those little red chiles pack a big punch! The first batch started out with three whole peppers. I fished two out before serving. For the second batch I removed the seeds and sliced the chiles.

Hot and Sour Soup Part Two

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Servings: 0

Author: LydiaF

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic crushed
• 1-2 fresh red chillies remove the seeds for less heat
• 2 teaspoons grated ginger I use the stuff in the tube
• 1 8 ounce pack sliced mushrooms
• 2 small bok choy cored and thinly sliced (about 3 cups)
• 1/4 cup soy sauce I use tamari
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 - 2 tablespoons honey
• 2 quarts vegetable broth
• 1 pack firm tofu drained and cut into small cubes
• sliced green onions or cilantro for garnish
• chopped chives for garnish

Instructions

• Heat the oil in the bottom of a heavy pot or dutch oven. Saute the mushrooms with the crushed garlic, grated ginger and the chiles.
• When the mushrooms begin to take on some color, add the soy sauce, vinegar, sesame oil and honey. Stir to coat the veggies.
• Add the broth and the tofu and bring to a simmer. Cook until the bok choy is tender.
• Season with salt, pepper and adjust the soy, honey and vinegar to taste.
• Before serving garnish with the sliced green onions and chives

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