Hot and Sour Asian Soup (Soup #2)

Hi,

This is another recipe where you can use your delicious chicken stock. I like to think of soup as totally flexible so that you can add ingredients that you have at hand. I'll list some possible additions.

Leftover cooked chicken, pork or beef cut into matchstick pieces
1/2 block firm tofu, drained and cut into 1/2 inch cubes
Spinach (frozen is fine)
French cut green beans (frozen is okay)
Carrots, cut into slanted crosswise pieces
Celery, thinly sliced
Kabocha squash, a few thin slices cut into bite sized pieces
Bok Choy, sliced
Mushrooms, sliced
Bean thread or rice noodles

4 cups chicken broth
(If you have on hand you can also add: 1 Tablespoon dry sherry, white wine, or mirin)


Heat the chicken broth until boiling. Add the ingredients that you have selected, cover, reduce heat, and simmer for 5 minutes.

2 tablespoons red wine vinegar (this will give the soup the sour)
2 tablespoons soy sauce

Add the vinegar and soy sauce, stir.

1/2 teaspoon white pepper
2 teaspoons sesame oil
2 green onions, thinly sliced
1/4 bunch cilantro

Add the ingredients listed above, heat through. The soup is now ready. I hope you'll see how easy it is to make delicious soup. It's a great way to use up the bits of veggies that you might have in the fridge.

Hugs,
Mameekosan