I am a self proclaimed Queen of Soups. I love eating or drinking soup, but I especially enjoy making soup. One day I hope to meet more Soup Queens so we can swap recipes and talk about umami things.
Hot & sour soup is a favorite because when I am under the weather, it’s all that I crave. That full bodied broth, the perfect spice level to make my nose run, the bright vinegar zing -yum. What’s interesting is that when I first tasted it as a teenager I hated it! In retrospect it was probably the most complex soup I had had in my life and my tastebuds were not ready for real Chinese soup made by a Chinese granny. “Youth is wasted on the young” indeed. (Thanks, George Bernard Shaw)
This afternoon the craving hit me. Unfortunately today is a holiday and I doubt that I could get some shiitakes and scallions. Also it is eight degrees (Fahrenheit, but my weather app says that it feels like -1) outside…and I am staying in.
So what does one do? I need that soup, but I am bound by my pantry. Time to improvise.
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Like a good modern cook, I googled some recipes trying to find one that best matched my on-hand ingredients. I chose this hot & sour soup recipe from Gimmie Some Oven because I had almost everything on hand, and the photos really won me over.
I halved the recipe because Mister Jupiter politely declined a bowl, and I got my secret weapon –powdered shiitake– from the spice shelf. Broth was easy to summon because I always keep Better than Bouillon in the house for soup emergencies. This recipe uses organic chicken base and organic mushroom base.
It came together quickly, and I could not wait to eat it. If I were less hasty I probably would have chopped an onion into the soup. I used to buy Egg Drop Soup packets and make soup that featured chopped onion. It may not be everyone’s favorite, but it was one of mine. Next time I will certainly add an onion, because I will probably be eating it solo too. Mmm.
thick and warming, spicy and tart, salty and fragrant
Today’s hot & sour soup was perfect! Mister smelled it from the other side of the house and wanted a taste. I added some extra ginger and used a dash of Tony Chachere’s in place of salt & pepper. It is thick and warming, spicy and tart, salty and fragrant. Here’s the recipe I used if you suddenly get the same craving. This yields three bowls, and you can easily add meat or tofu for a more substantial soup.
- 4 Cups water, set aside 1/4 cup
- 1 tsp organic chicken base
- 1 tsp organic mushroom base
- 1 tsp ginger powder
- 1 tsp shiitake powder
- 1 tsp chili garlic paste
- Pinch lightly dried ginger (optional)
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp cornstarch
- 1 egg, lightly beaten
- Dash of creole seasoning (or salt & pepper)
- Set aside 1/4 cup water
- Heat remaining water with broth pastes, ginger and shiitake powders, chili garlic paste, dried ginger, vinegar and soy sauce.
- While soup heats to a simmer, place cornstarch in the reserved water, stir well. This should look like thin milk, no lumps.
- When soup is simmering, add cornstarch water. Keep stirring for one minute.
- Drizzle the beaten egg into the simmering soup, and remove from heat immediately. (Make sure you don’t boil the soup after the egg is in, because the egg will foam up instead of remaining pretty ribbons.)
- Top each bowl with creole seasoning. Enjoy!
Note: Next time I make this, I will add a chopped onion. I will write about it when I do, but if you do it first I would love to hear all about it!
Updated 13 January 2018
- Want something more traditional? Try this: Double Chicken Noodle Soup
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