Kicked-Up Hot and Sour Soup

kpl-hot-and-sour-soupThis was the first recipe I recorded in my cooking notebook after I moved out on my own. It was one of the few things my boyfriend knew how to cook, and I’d never had it before. I’ve adapted it a bit over the years, and you can add or remove veggies and meat as you wish. It’s a wonderful cold remedy, and a good inexpensive dinner.

The hot and sour parts are the key – the rest is more up to you and what strikes your fancy.

serves 4 – for a bigger meal, serve with egg rolls or dim sum dumplings

 

1 L chicken or beef broth (to match the meat you want in your soup – you can substitute veggie broth if you wish)

2 tablespoons grapeseed or canola oil

1 tablespoon sesame oil

2 boneless skinless chicken breasts or 500 g beef (choose a steak or roast cut)

3 cm piece of ginger root, peeled and chopped in slivers

2 garlic cloves, minced

4-6 mushrooms ( if you want, use 3 button mushrooms and a few enoji or shitakes)

1 teaspoon five spice

2-3 carrots (if you can find different coloured ones, they look great in the broth)

1 handful of cauliflower or broccoli (you can also substitute gai lan or bok choi if you want Asian veggies)

1 handful of snow or snap peas, or green beans

5 cm piece of zucchini

4 green onions

1 hot pepper (jalapeno will do, or other medium size hot pepper)

1/2 to 1 teaspoon chilies in oil (this is the HOT element)

5 tablespoons / 150 mL rice vinegar (this is the SOUR element)

1 teaspoon sesame oil

1 tablespoon soy sauce

1 egg, beaten

DIRECTIONS:

Preheat stock in medium pot .  Make sure all veggies and meat are chopped and ready to go.

Heat vegetable oil and 1 tablespoon sesame oil over medium heat in a stock pot or large wok. Add in garlic and ginger first to enhance flavours, stir quickly and add meat. Sauté until seared on the outside, approximately 3-5 minutes, then add mushrooms. Season with salt and pepper and five spice; stir. Cook until mushrooms start to sweat, then add other hard veggies (cauliflower, broccoli, carrots). Sauté for 2-3 minutes more, then lower heat to medium-low. Lastly add any softer veggies (peas, choi, zucchini, peppers, green onions) and stir just to combine.

Pour hot broth into pot and reduce heat to simmer. Add soy sauce, 1 teaspoon sesame oil, chiles to taste and vinegar to taste (I like it spicy so I add the full teaspoon of chiles in oil – start with 1/2 teaspoon and see how you like it.) Add beaten egg while stirring and stir continuously for 1 more minute.

Serve in bowls with spoons and chopsticks.

 

 

 

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