After having some amazing Tom Yum soup recently, I have been wanting to make a hot and sour soup. I found this simple recipe and have been wanting to make it for about two weeks. I finally got around to making it this morning. It was awful. I took one spoonful and nearly spit it out. Brian was able to choke down a half of a bowl, but I wasn’t nearly as brave. I am going to go ahead and post the recipe even though we didn’t like it because it had a 4.5 star rating out of 5 by 30 reviewers. So, maybe you’ll like it.
Adapted from weightwatchers.com:
Start by soaking a 2oz package of dried shitake mushrooms in warm water for 30 minutes.
After 30 minutes, remove mushrooms from water, remove stems and thinly slice.
In a soup pot, combine:
- 4 cups fat-free chicken broth
- 2 T rice vinegar
- 2 tsp Asian hot sauce or chili paste
- 1/3 cup bamboo shoots sliced
- sliced shitake mushrooms
- 1 T soy sauce
- 9oz firm tofu diced
In a separate bowl, combine 1 T cornstarch with 2 T warm water. Stir until smooth.
Bring soup pot to a simmer and cook for 5 minutes. Add in cornstarch mixture and cook for and additional 2 minutes.
Serve in bowls.