Tuesday, December 30, 2014

hot and sour soup


Yes, it is that time again. Flu season. I've had a cold from I cannot tell you when and it is still going strong.

Hopefully you are not in a similar situation. Hopefully you made this soup. Just what the doctor ordered: it will drain you of all that bad stuff and replace it with goodness.

Be Healthy and Happy this coming New Year - 2015!

Hot and Sour Soup
Serves 4-6, adapted from Feed Me Phoebe

Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 red onion, finely chopped
  • 8 oz mushrooms, thinly sliced
  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 3 teaspoons harissa paste (I didn't have sriracha)
  • 1/4 cup tamari sauce
  • 1/4 cup rice vinegar
  • 5 cups water
  • 1 egg, beaten
  • scallions, chopped
 Instructions

  1. Heat oil in a Dutch Oven. Add onion and cook until wilted, 2 minutes. Add mushrooms and cook until their water begins to release, 5 minutes. Add ginger, garlic, and harissa (sriracha) and cook until fragrant, 1 minute.
  2. Pour in tamari and vinegar. Add water and bring to boil. Simmer for 10 minutes. 
  3. Remove from heat and add beaten egg while stirring the soup. The egg will form strings. Garnish with scallions.



  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced
  • 1 bunch scallions, thinly sliced, white and green parts divided
  • 1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 teaspoons sambal olek or sriracha
  • 1/4 cup gluten-free tamari
  • 1/4 cup rice vinegar
  • 6 cups vegetable stock
  • 2 tablespoons cornstarch
  • 1 large egg, beaten
  • - See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf
    • 1 tablespoon vegetable oil
    • 1 small yellow onion, diced
    • 1 bunch scallions, thinly sliced, white and green parts divided
    • 1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
    • 1 inch fresh ginger, peeled and minced
    • 2 garlic cloves, minced
    • 2 teaspoons sambal olek or sriracha
    • 1/4 cup gluten-free tamari
    • 1/4 cup rice vinegar
    • 6 cups vegetable stock
    • 2 tablespoons cornstarch
    • 1 large egg, beaten
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    Instructions
    1. Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they've reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.
    2. Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.
    3. Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve.
    - See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf

    2 comments:

    1. Yay for tackling hot and sour soup but BOOOO to the cold! Hope you're feeling better!

      ReplyDelete
    2. Dear Sandra,
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