We were shopping at Costco last night and scored a box of baby bok choy. I thought it was the perfect opportunity to make Hot and Sour Soup and write the recipe down at the same time.
Tracy's Hot and Sour Soup
6 cups of vegetable broth*
2 Tblsp soy sauce
3 cloves garlic, minced
1 tsp minced ginger (optional)
¼ cup mirin
Ground white pepper
5-6 sliced white mushrooms
4-5 dried shiitake mushrooms, reconstituted in boiling water for 10 minutes then thinly sliced
2-3 cups of baby bok choy or thinly sliced napa cabbage
3 green onions, white and green parts, separated and sliced thinly
1 tsp Chinese chili-garlic sauce (I used Lee Kum Kee) for medium heat, or to taste
½ tub of soft or silken tofu, roughly diced
¼ cup white vinegar
2 Tblsp lemon juice
6 Tblsp corn starch, whisked with 6 Tblsp cold water
½ Tblsp sesame oil
Mung bean sprouts and fresh cilantro leaves for garnish
Bring the broth and soy sauce to a boil in a soup pot. Add garlic, ginger, mirin and pepper and reduce heat to a simmer. Add both types of mushrooms and cook for 5 minutes. Add the baby bok choy and the white parts of the onions and cook for another 5 minutes. Add the chili sauce, tofu, vinegar and lemon juice and heat through. Slowly add the corn starch mixture and stir until thickened. Turn off the heat and add the sesame oil. Ladle into bowls and garnish with the green onion parts, sprouts and cilantro.
*The type of veggie broth you use will greatly affect the taste of the soup. Vegetable boullion cubes or “un-chicken” soup mix are great. If using homemade broth, add a bit more soy sauce. Sometimes asceptic-boxed broth doesn’t have an “asian” taste, so I would avoid it, or mix half-and-half with boullion.