Monday, December 08, 2014

Hot (Spicy) Sour Soup 酸辣汤

Mild and harmless-looking, this is not your usual noodle soup. The kick of Thai red chili and Chinese black vinegar can just wake up your senses anytime of the day. So never judge a book by its cover.

Not the Szechuan hot (spicy) and sour soup that you may order off the menu of a Chinese restaurant; however, the spice and sourness is as close as it gets.

Hot (Spicy) and Sour Soup 酸辣汤
2 green onions, bottom white and top green parts separated and finely chopped, set aside
4-5 thin slices of ginger
2 cloves garlic minced
1 small organic carrot, sliced to matchsticks
1 Thai red chili, seeds removed, thinly sliced
1 small tomato, finely chopped
Handful of thinly shredded cabbage
5 woodear mushrooms, thinly sliced to matchsticks
Handful of bunashimeji (beech) mushrooms
14oz medium-firm non-GMO tofu, thinly sliced to matchsticks
1-2 tbsp Chinese black vinegar
Sesame oil, salt, ground white pepper to taste

Directions: Saute the bottom white of the green onions, ginger till fragrant, then add carrots. garlic, chili and saute for 5 mins. Add tomato and saute for another 3 mins. Add water to make up the soup. Cover the pot and when the liquid comes to a boil, add mushrooms, and cabbage and allow it to come to boil. Add the tofu and simmer for 5mins. Add 1-2 tbsp black vinegar, 2-3 drops of sesame oil, sea salt and ground white pepper to taste. Garnish with top green parts of green onions.

Often, a pot of soup represents a side (additional) dish complementing other mains and sides; but you can always dunk in noodles and make it a main dish.

Sharing with Hearth and Soul and Souper Sunday


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