Hot and sour soup recipe

This favorite spicy soup served at Chinese restaurants is the best thing for loosening up a stuffy nose, but you hardly have to be sick to enjoy it. With a tasty blend of flavors and a red pepper punch, hot and sour soup is delicious and definitely a break from ho-hum soup out of a can.

When the craving for hot and sour soup strikes, many people can just call up their closest favorite Chinese restaurant, but not every region is blessed with outlets for yummy Chinese cuisine, and this recipe will save you when you just have to have some hot and sour soup.

Recipe ingredients:

1 small red pepper cut in 1/2 inch strips

1/2 teaspoon fresh grated ginger

2 10-1/2-ounce cans low sodium chicken broth

1 7-ounce jar shitake mushrooms, 4 dried, or 6 fresh

1 8-ounce jar bamboo shoots

1/2 teaspoon crushed red pepper (or more depending on the level of spiciness you like)

1/4 cup cider vinegar

2 Tablespoons soy sauce

3 Tablespoons cornstarch

1/2 pound pork

8 ounces firm tofu

3 green onions

1 teaspoon sesame oil

Tips before beginning: If you are using canned vegetables, rinse them well before using. The low sodium chicken broth also helps cook up good results. Remember the soy sauce tends to be salty, so don't worry about not having sufficient salt flavor.

In a 2 or 4 quart stock pot, combine the red pepper strips, grated ginger, chicken broth, shitake mushrooms, bamboo shoots and crushed red pepper. Bring this soup base to a simmer and then in a bowl combine the cider vinegar, soy sauce, and cornstarch until smooth. Add to the soup and stir in. Simmer until thickened. Remove soup from heat and cut the pork into very thin strips and cut the tofu into 1/2-inch cubes. Finely chop the green onions. Sauté the pork, tofu, and green onions in the sesame oil until the meat is cooked through. Add to the soup and heat back to a simmer before serving.

Recipe courtesy Michelle Matkovich

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