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Karin's Hot & Sour Craving Soup

This is easily one of the best hot & sour soups you will ever taste. It's not like the corn-starched thickened soup you find at most Chinese restaurants...it is more akin to thinner Thai soups. I call it my "Craving" soup because once you've had it you will find yourself craving it all of the time. After I first perfected the recipe I craved it so much that I made it five days in a row!

Ingredients:

Two 13-3/4 ounce cans low-salt chicken broth
Three thin slices of fresh ginger root

2 tablespoons DARK soy sauce
1/4 cup of rice wine vinegar
1/2 teaspoon hot chili oil (you may use less for a less fiery flavor, or more if you like it hot)
1/2 teaspoon dark sesame oil

1/2 teaspoon sugar
1/2 teaspoon white pepper (you may use less for a less fiery flavor, or more if you like it hot)
1/2 cup of julienned bamboo shoots
1/2 cup of firm tofu diced into small squares one egg lightly beaten

Garnish With:

1 or 2 stalks of fresh scallion, including greens, sliced diagonally
1/4 cup fresh cilantro (Chinese parsley), gently chopped

Instructions:
  1. Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes.
  2. Remove the ginger slices and discard. Turn the heat down slightly.
  3. Add the rest of the liquid ingredients, the sugar, and the white pepper. NOTE: Don't inhale as you add the white pepper! Stir gently.
  4. Add the bamboo shoots and the tofu. Stir gently.
  5. Bring the soup to a slow boil again and quickly add in the lightly beaten egg while stirring. Remove the pot from the heat immediately and continue to stir to break up the egg pieces.
  6. Place the soup in bowls and garnish with scallion and cilantro.
Serves four as an appetizer, or two as a meal.


Have a question about a recipe? Contact me.