Finally! The mystery is out of this delicious Asian soup! I love it. For years I stopped going to Chinese restaurants because of my finicky stomach and not knowing enough of what was in the food. But Hot & Sour is definitely one of my favourite things to eat. I just never thought of cooking it because it seemed so exotic and mysterious and well – inaccessible. Well guess what? It’s not. The truth is that this is the easiest recipe ever and it adapts well to either a veggie or meat eating diet.
1 tbsp grapeseed oil
1 jalapeño, minced with seeds
1 tbsp minced ginger
1 tbsp minced garlic
2 bunches scallions, green and white parts sliced, 2 tbsp greens reserved
1 lb shiitakes, stems removed and tops 1/4-in sliced
2 1/2 quarts vegetarian stock (unless you want to use chicken stock)
2 tbsp naturally brewed soy sauce
Juice and zest of 2 lemons
1 block silken tofu, cut into 1/2-inch cubes
2 cups shredded carrots
I also added a small can of bamboo shoots (thinly sliced, I also thickened the soup with corn starch/water paste, and I added some prawns)
Freshly cracked black pepper.
In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeño, ginger, garlic and scallions. Sauté until aromatic, about a minute. Add shiitakes and sauté 2 minutes, until softened.
Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.
Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.
I got this excellent recipe from Dr. Oz.