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My friend Ginny is quite the cook, and is passionately interested in historical recipes, particularly those from China. Lately, she was kind enough to share her recipe for Hot and Sour Soup with our mutual circle of friends.
She swears that it’ll cure any winter cold–and the spicier it is, the faster it’ll work. Your experiences may vary. I can testify that it’s a great recipe, ranking up as good as or better than many I’ve had in restaurants.
It comes together quickly, and goes well as a main dish, or appetizer, even if you aren’t serving Asian foods. If you’d like something different to take to a potluck or family gathering (and have adventurous eaters to serve), try this!
Ingredients
1 tablespoon cooking oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon five-spice powder
At least 1 chili pepper, minced. (Heat level is your call.)
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 tablespoon red wine vinegar
1 quart chicken broth
1 / 2 teaspoon sesame oil
noodles (Optional, preferably pre-cooked. Ideal for leftover pastas.)
1 egg
Directions:
Saute ginger, garlic, and chilis to in a heavy saucepan or stockpot briefly (until ginger is tender) to release aromatics and oils.
Add honey, soy sauce, hoisin sauce, vinegar, and five-spice powder to sauteed mixture. Stir well.
Add chicken stock, stir through and warm until simmering. Add noodles, simmering gently until noodles are heated through. Add sesame oil to soup, stir through.
Mix egg with a little water and drizzle in soup until threads form. Ladle out into bowls and enjoy.
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