The other night I finally felt myself succumbing to the latest cold/flu. That dreaded scratchy throat and overall malaise required soup. I love Hot and Sour Soup and luckily had chicken broth in the freezer and fresh ginger and turmeric in the fridge. Ginger and turmeric are supposed to be anti-inflammatories so perfect for my worsening cold.
I opened up Lucky Peach Presents 101 Easy Asian Recipes to see their take on the restorative dish. (Plug here for the Good Food Cookbook Club. The LP book is our latest selection) Their version It’s super easy to make and not thickened with cornstarch which makes it is remarkably light. What I love about the LP recipes is that it’s simple to customize based on what you have in the house and your mood. I didn’t have any pork in the house so I left it out. I felt like noodles so I added bean threads to my bowl. I’m currently addicted to Lao Gan Ma Spicy Chile Crisp (more about that in an upcoming post) so I used that as my chile but you can use anything from Sriracha to chile flakes if that’s all you have. And I love lettuce in soup. There’s the color and the slight crunch if you don’t cook them too much. So here’s my more complicated version of the super easy Lucky Peach Hot and Sour Soup.
1/4 - 1/2cupmushrooms of your choicewood ear, shitake, king, shimeji (beech)
4green onionstrimmed and slicedor 1 sliced shallot
1/4 - 1/2 cuprice vinegarI used brown rice vinegar
3 tablespoonssoy sauce
1 teaspoonsesame oil
8ouncessoft or silken tofucut into 1/2 inch cubes
small handfulwashed baby lettuce
1nestbean threadsprepared according to package directions
Sriracha, sambal oelek, or Spicy Chile Crispto taste
Put the oil in a small saucepan. Sauté the ginger, garlic, tumeric and mushrooms in the oil until you smell the aromatics and the mushrooms and shallot if you're using soften.
Add the chicken broth and green onions to the pot and bring to a simmer.
Add the vinegar, soy sauce, sugar, salt, black pepper. sesame oil and tofu. Bring to a simmer. Add the chile product of your choice to reach a desired level of heat. Add the baby lettuce. Let simmer for a few minutes to bring the flavors together.
Taste for balance adding more vinegar, soy and chile to suit your taste if necessary.
To serve, add the cooked bean threads to either individual bowls or a large serving bowl. Pour the hot soup over. Serve.