Hot and Sour Soup is probably Rick’s favorite. It’s a Chinese restaurant favorite featuring a flavorful broth with a sweet tanginess that makes up the “sour” component. The hot comes from the addition of small, red chile peppers.
I have another hot and sour recipe which features a lighter broth. We both prefer this delicious soup from Jamie Oliver. Even with the adjustments I made in the ingredients it’s savory and satisfying.
Those little red chiles pack a big punch! The first batch started out with three whole peppers. I fished two out before serving. For the second batch I removed the seeds and sliced the chiles.
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 1-2 fresh red chillies, remove the seeds for less heat
- 2 teaspoons grated ginger (I use the stuff in the tube)
- 1 8 ounce pack sliced mushrooms
- 2 small bok choy, cored and thinly sliced (about 3 cups)
- ¼ cup soy sauce (I use tamari)
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 1 - 2 tablespoons honey
- 2 quarts vegetable broth
- 1 pack firm tofu, drained and cut into small cubes
- sliced green onions or cilantro for garnish
- chopped chives for garnish
- Heat the oil in the bottom of a heavy pot or dutch oven. Saute the mushrooms with the crushed garlic, grated ginger and the chiles.
- When the mushrooms begin to take on some color, add the soy sauce, vinegar, sesame oil and honey. Stir to coat the veggies.
- Add the broth and the tofu and bring to a simmer. Cook until the bok choy is tender.
- Season with salt, pepper and adjust the soy, honey and vinegar to taste.
- Before serving garnish with the sliced green onions and chives
It’s Potluck Week at I Heart Cooking Clubs where you will find a set of fabulous recipes inspired by some of the world’s most famous chefs. Be sure to drop by to see what the others have made!