Hot and Sour Sass!

It happened.. October became November, November became December.  I think I am aging as I always feel cold. I'm afraid I may turn into Jerry Seinfeld's parents and feel a constant need to have the heat or air conditioning on. I need to have my hot flashes from October to March I think!
 I LOVE hot and sour soup. I have found two great restaurants in Burlington that make a vegetarian version but a large container is usually about $10. After some scouring on Pinterest and cooking and sampling I found the recipe that is the closest to the flavours I crave on a damp cold day.  The grocery stores now all have ethnic sections so it is easy to find the items needed on your regular grocery run. This soup tastes great the day it is made as well as reheated. I have also frozen it but most times at the Duncan casa there is not enough left to freeze. I would suggest making a double batch if you want some to eat and some to keep.  You can adjust the sour and heat to your liking.. here in this house.. some like it HOT!

 

 

 

4.

Ingredients:

 

1 1/4 cups water

227 ml can of sliced bamboo shoots, drained

1/2 package Dried Black Trumpet Mushrooms ( about 2.5 ozs total)

2 tsp dark sesame oil

8 ozs boneless, skinless chicken breast cut into 2" thick strips *

2 cups fresh mushrooms sliced (Cremini mushrooms are great for flavour)

1/3 cup green onion, including tops, sliced

2 1/2 cups chicken stock

3 tbsp low sodium soy sauce

2 tsp honey

1 1/2 tbsp corn starch

8 ounces firm tofu cut into 2" thin strips

3 tbsp rice vinegar

1/4-1/2 tsp hot red pepper sauce (to taste)

 

 

Directions:

In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes.

Both of these products were purchased at Longos, use whatever dried mushrooms you like, be creative!
Drain the mushrooms through a sieve, reserving the soaking liquid. I like to slice the mushrooms a bit since the texture can be a bit different for some palates.

*In a large saucepan, heat the sesame oil over moderate heat. Add the chicken and saute for 4 minutes, or until no longer pink on the outside*

Add the soaked mushrooms, mushroom liquid, fresh mushrooms, green onions, chicken stock, soy sauce and honey.

 

Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup of hot water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. 

Stir in the tofu, bamboo shoots, vinegar and red hot sauce to taste.

Cook at a simmer until tofu is heated through, stirring occasionally.
 

 
Ladle into a bowl and serve. I like to top with sliced scallions and chow mein noodles. Add a cup of green tea and you've got all the fixings to fight the chili days. I also throw in a little extra hot sauce!
 

 
 
 
Bon Appetit!