Hot and Sour Sunday Slow Soupers

The soup of the week is Annie's Hot and Sour soup. This is always a favorite of mine when we order takee-outee... so I was excited to give it a try.

Here is Annie's recipe~

Hot and Sour Soup

Two 13-3/4 ounce cans low-salt chicken broth

Three slices of fresh ginger root

2 tablespoons tamari or dark soy sauce

1/4 cup of rice wine vinegar

1/2 teaspoon hot chili oil (more or less)

1/2 teaspoon dark sesame oil

1/2 teaspoon sugar

1/2 teaspoon white pepper

1/2 cup bamboo shoots

1/2 cup of firm tofu, diced into small squares

one egg lightly beaten

Garnish

1 or 2 scallions, including greens, diced

1/4 cup cilantro, chopped

Instructions:

Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes.

Remove the ginger slices and discard. Turn the heat down slightly.

Add the rest of the liquid ingredients, the sugar, and the white pepper. Simmer for about five minutes and then taste to make sure it’s hot and/or sour enough. Adjust as needed.

Add the bamboo shoots and the tofu. Stir gently.

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. Garnish and Serve.

Other things I might add:

Garlic

Fresh baby spinach leaves or other green leafy thing

Sliced mushrooms

Water chestnuts

A can of stir-fry vegetables with baby corn

Mung bean sprouts

Snow pea pods

.

Let me say that Bill has been a good sport through all of these soups. But a man has to draw a line somewhere. Tofu, raw eggs and vinegar?

You've gottobekiddinme!

I offered a fresh spring roll on the side~ but even with that, there was no way he was even trying this one. I thought it was great, lots of flavor and as good as any chinese restaurant.

When I cracked my egg look what I found... Twins! I had to google it, and found a lot of interesting facts about odd eggs.

See~ one more reason Bill wasn't touching this soup.

Y'all enjoy!

Sandi