Last night, I decided I was in the mood for some Asian cuisine. We have not been ordering for the last 4 weeks, so I decided to whip something up instead! I made a giant pot of hot and sour soup, and I also made a small batch of peanut butter dumplings. The dumplings were not scratch made BUT the peanut butter sauce was.
What I love about this version of hot and sour soup is it’s packed with so many ingredients, that a bowl is more like a meal than just an appetizer. I had two bowls as dinner last night, and despite being full, I wasn’t over-stuffed at the end of the meal.
Health benefits of this Hot and Sour Soup
- Ginger: anti-inflammatory, contains Gingerol, a substance with medicinal properties
- Garlic: packed with nutrients and an amazing immune booster
- Eggs: among the most nutritious foods on the planet (go figure!)
Ingredients
- 1 L organic chicken or vegetable broth
- 1 inch ginger, peeled and minced
- 3 cloves of garlic, minced
- 1 bunch of green onions, diced
- 1 pack of white mushrooms, sliced
- 1/2 tsp sesame oil
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1 tbsp sriracha
- 2-4 tbsp rice vinegar
- 1 tin of bamboo shoots
- 2 eggs
- 1 pack of firm tofu (you can also use minced pork or chicken)
Recipe
- Heat the sesame oil in a large pot
- Add in the ginger, garlic and green onions. Saute on medium heat for 3-4 minutes until everything softens
- Add in your mushrooms, cover and cook 5 minutes
- Add in your bamboo shoots, cover and cook 5 minutes
- While your veggies are cooking, combine 1/4 cup of your broth with the cornstarch. Whisk until combined
- Add your broth, soy sauce, vinegar and sriracha to the vegetables, stir well and bring everything to a simmer. Cook for 15- 20 minutes
- Add in your cornstarch mixture, cook 3-4 minutes
- Crack your two eggs into a bowl and scramble together. Pour into the soup then stir to break up the eggs
- Add in your tofu and cook another 10 minutes.
You can add more sriracha if you want a spicier soup, or more vinegar if you want a more sour version. If you’re adding ground chicken or pork, cook separately in a small frying pan then add to the soup at the tofu step
Also, for anyone interested, here’s the peanut butter sauce recipe!
Ingredients
- 1/2 cup hot water
- 1/3 cup creamy peanut butter
- 1 tsp soy sauce
- 1/2 tsp sriracha
- Garlic Powder
Whisk all ingredients together and serve over piping hot dumplings! Top with sesame seeds if desired
