My husband suggested making a soup with an Asian flair, and thus, Hot & Sour Soup was created. Although not quite something the kids wanted, it was a perfect soup for the two of us.
With different kid-dinners planned, we were free to add exotic ingredients that would be considered repulsive by our younger diners. While tofu, chicken, and mushrooms are acceptable, I wasn’t sure what sort of reception bamboo shoots or red curry paste would receive. For us, they were excellent additions.
This soup definitely had a little bit of a kick to it, though admittedly I don’t eat foods that are crazily spicy. A batch of homemade spring roll chips made a delicious contrast to the soup, offering a bit of crunch and no heat.
- 1 Tb. canola oil
- 1/4 pound shiitake mushrooms
- 1 small piece ginger (about 1 inch), peeled and grated
- 1 Tb. red curry paste
- 1/2 cup canned bamboo shoots, chopped
- 1 cooked chicken breast, diced
- 1/4 soy sauce, low sodium preferably
- 1/4 cup rice vinegar
- freshly ground pepper
- 1/2 tsp. sugar
- 4 cups chicken broth
- 2 cups + 2 Tb. water
- 7 oz. firm tofu, cubed
- 1-1/2 Tb. cornstarch
- 1 egg, beaten
- 3-4 scallions, chopped
- Heat oil in a medium soup pot over medium-high heat. Add the mushrooms, ginger, curry paste, bamboo, and chicken, stirring for 1 minute.
- Add soy sauce, vinegar, pepper, and sugar, and stir well. Add chicken broth and 2 cups water, and bring to a boil, stirring occasionally.
- Once at a full boil, reduce heat to low, and simmer for 10 minutes.
- Add tofu, and cook for an additional 5 minutes.
- In a small bowl, combine the cornstarch and 2 Tb. water.
- Add mixture to soup, and increase heat to medium. Stir occasionally until soup thickens.
- Stir soup to create a “current”, and add beaten egg slowly. (The egg should cook almost immediately.)
- Ladle soup into bowls, and garnish with chopped scallions.
The only thing missing are the golden needles! Nothing like homemade hot and sour soup with wonton crakcers!