Soups, stews and casseroles are Adam’s thing. The way breads and stir-fries are mine. Hmmm, Adam’s seem a bit more coherent/related to each other there… Anyrate, one of us attempting the other’s thing is likely to produce cries of “but that’s my schtick!” around here. Maybe even a fake pout.
Look, if I’m making soup in a wok, I think I can legitimately claim indulgence and/or a stretching of the boundaries of things. 🙂
Originally, I thought this soup would be an appetizer. I mean, that’s when soup is served right? Including the hot & sour soups served in Chinese-American restaurants, right? So, I’d marinated a chicken breast overnight, slapped it on the mini George Forman grill, and tossed a small salad on the plate too.
Didn’t need it. Between the ground meat and tofu already in the recipe (… the ground meat may have been upped from what was originally called for. What can I say, ground chicken is sold in 1 lb packages, not 10.5 oz packages), the leftovers are working handily as a full meal.
Maybe I should invest in small soup bowls. Or not use our soup/cereal bowls for dinner.
Personally, I think this one is a bit light on the spiciness (hot) and the sour part, but Adam’s reaction was ‘you’re keeping this right?’. So, I’ll probably use more chili garlic sauce and/or less sugar next time. Just to see what happens.
Hot and Sour Tofu Soup
Recipe Count – 31 left
Section Count – Appetizers: 4 left
original from The Spice Bible
- 2:1 ratio of vegetable oil:sesame oil – get enough for the size of your pan
- 1 bunch scallions, white part chopped
- 2 garlic cloves, crushed
- ground white pepper
- 1 lb ground chicken (or pork)
- 6 cups chicken broth
- 1 can sliced bamboo shoots
- 1 can sliced water chestnuts
- 1/3 cup rice vinegar
- 1 tbsp light soy sauce
- 1 1/2 tsp chili garlic sauce
- 1 tsp superfine sugar
- 1 lb firm tofu, cut into bite-sized dice
- 1 tsp cornstarch
- 2 eggs, lightly beaten
- Heat the vegetable & sesame oil in a wok over medium-high heat until shimmery/hot. Add the white part of the scallions, garlic, and pepper; stir-fry for 1 minute, or until fragrant. Add the ground meat and stir-fry, breaking up any lumps, until it browns (about 5 -8 minutes). Add the broth, bamboo shoots, and water chestnuts; bring to a boil. Reduce to a simmer and cook, for 30 minutes, or until the meat is tender.
- Mix the vinegar, soy sauce, chili garlic sauce, and sugar. Add the sauce mixture and tofu to the wok. Combine 2 tbsp water and the cornstarch, mixing until smooth. Stir it into the soup and cook until the soup thickens slightly, about 2 minutes.
- Drizzle the beaten eggs onto the top of the soup and leave for 1 minute without stirring, then stir through just before serving. Can garnish the soup with shredded scallion greens.