I wish I had a picture of today’s invention, but I was so excited to have it, that I ate it in a hurry.
I haven’t had hot and sour soup in several years, since I discovered I was gluten-intolerant. That means I can’t eat wheat, barley, rye or anything made with them — including soy sauce! So I’ve had to re-invent and adapt and scrounge for gluten-free versions of everything I used to love to eat. Especially when it comes to Chinese and Japanese food because so much of it is based on soy sauce.
Writing recipes doesn’t come naturally to me. I don’t like to eat the same thing over and over, and I tend to just throw in whatever strikes my fancy or whatever I have laying around the kitchen. For example, I had some excellent chili oil from Chile (thanks mom!), so I used that, but skipped the scallions because I didn’t have any. We had carrots, and that sounded good. So, take this as a suggestion and go wild. Remember to taste often and adjust to the way
you like it!
Hot and Sour Soup
Cook Time: prep: 10 min / cook: 10 min / total: 20 min
- 4 cups chicken broth (make your own! It’s easy!)
- 3 small carrots, grated
- 8 medium shiitake mushrooms, chopped into thin strips
- 2 inch piece of pepperoni or chinese sausage, chopped
- 1/2 block tofu, chopped into small cubes
- 2 Tbs mirin (or red wine vinegar, or chinese cooking wine)
- 1-2 Tbs rice wine vinegar (depends on how sour you like it)
- 1-2 Tbs soy sauce (I use reduced sodium, gluten free — use as much as tastes good. If you have saltier broth or soy sauce, it could get too salty)
- 1 tsp sesame oil
- 1.5 tsp pepper (white is better, but black works)
- 0.5 tsp chili oil (or more!)
- 1 tsp grated ginger (or more!)
- 1 tsp grated garlic (or more!)
- 1 egg, beaten
- 2 scallions, chopped
- garlic powder
- ginger powder
- red pepper flakes
- additional salt (taste first!)
- Put everything but the egg in a saucepan on high.
- When it boils, turn it down to medium.
- Simmer until carrots and mushrooms are as tender as desired.
- Take off heat, slowly dribble in beaten egg while you stir, to “feather” the egg out into the soup.