There are some recipes that we just naturally leave to the experts. You know, those dishes you order every time you go out for a certain type of cuisine, but you would never attempt to make at home? Hot and sour soup was one of those for me. I just always assumed it was full of exotic ingredients and made with time honored techniques, nothing I could even think about making in my own western kitchen. Boy, was I wrong!
I can’t take any credit for this recipe because I haven’t changed a thing about it (besides excluding the pork). But, believe me, it is the quickest, easiest, tastiest weeknight dinner you can imagine and it’s healthy to boot. This version doesn’t have the gloopy, gelatinous consistency that comes as standard with the takeaway versions and it’s all the better for it. You may have to double or triple the amount of chili sauce in the recipe depending on your heat preference, but for those of you less adventurous with chili the amount given is just right. I also added a fresh chili with the ginger to amp it up a little more. The end result is a delightfully sour and spicy broth filled with tofu and mushrooms and strands of egg which make it pretty lovely to eat (no cornstarch needed!).
So next time you’re reaching for that Chinese takeaway menu, take 10 minutes to whip up this soup instead. You’ll be glad you did!
Bon appetit (without the meat)!