It’s 90 degrees outside right now so what better way to make yourself sweat even more than with a nice hot and sour soup!!! I learned how to make consomme in class this past week so the first thing I wanted to make with my new technique was hot and sour soup.

Mindy and I fell in love with this soup after going to a few Chinese restaurants in Seattle. This recipe isn’t traditional so don’t punch me in the face or yell at me if it’s not. This is an interpretation! I go for taste with everything that I do so if I can achieve something close to the same taste but with a little twist then that’s all I’m worried about. I’m not the type of person that freaks out when OMG I FORGOT THE SO AND SO INGREDIENT IN THAT ONE THING THAT I WAS FIXING….not me. When that happens it leads me to create something a little different. No worries!

Anyway, this is a great soup for those cool days, hot days, or whenever you want a great soup day……every day!

Hot and Sour Soup

Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes (includes time to make consomme)

Equipment Needed:

Stock Pot
Strainer
Cheesecloth  (optional, don’t tell my Chef)
Coffee Filter   (optional, seriously don’t tell her)

Ingredients:

• 3 quarts chicken consomme (Click here for recipe) You will make a few substitutions for the consomme. Instead of regular pepper add Toasted Sichuan Pepper and Coriander. Use a chicken stock
• Oyster Mushrooms
• Bamboo Shoots
• Firm Tofu, medium diced
• Green onions, sliced thin
• 1 Chicken Thigh with skin removed and sliced thin
• 1 Jalapeno, minced
• 1/2 tsp. Cayenne Pepper
• 4 drops sesame oil
• 3 tbsp. cornstarch or 1 tbsp. gelatin
• 3 tbsp. rice vinegar or white wine vinegar

Procedure:

1. Place consomme in stock pot and heat up to 180-200F
2. Stir in mushrooms, bamboo shoots, tofu, chicken thigh, jalapeno, and cayenne pepper. Cook for 7 minutes
3. Stir in cornstarch or gelatin
4. Stir in sesame oil and rice vinegar
5. Strain the soup through strainer and coffee filter
6. Place a few mushrooms, bamboo shoots, tofu, and chicken thigh strips into bowl
7. Pour soup in bowl then garnish with green onions then serve

Enjoy,

Eric