"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hot & Sour Soup Recipe

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This recipe for Hot & Sour Soup, by , is from Generations of Good Eating: 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janis Richardson

Category:
Category:

Ingredients:  
Ingredients:  
1 cup boiling water
10 dried shitake mushrooms
3 tablespoons peanut oil
2 tablespoons peeled and minced fresh ginger
6 large garlic cloves, peeled and minced
2 medium carrots, sliced into thin, 1-inch-long strips
2 cups sliced cabbage
1 medium red bell pepper, seeded and cut into thin, 1-inch-long slices
2 cups chopped bok choy or napa cabbage (3-4 stalks)
8 cups vegetable stock or water
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
1/2 to 1 teaspoon chili paste with garlic
2 tablespoons arrowroot
1/2 teaspoon salt
2 large eggs, beaten (optional)
1 teaspoon sesame oil
3 scallions, trimmed and thinly sliced, for garnish

Directions:
Directions:
Pour boiling water over the mushrooms, and let them soak until tender, about 15 minutes. Drain, saving the soaking liquid. Discard the stems, and slice the mushrooms into fine shreds.

Heat the peanut oil in a large soup pot over medium heat. Saute the ginger, garlic, carrot, and cabbage for a few minutes. If the ginger sticks, add a tablespoon or two of water. Stir in the red pepper and bok choy, and cook until barely tender, 3-4 minutes more.

Stir the stock into the pot along with the mushrooms and their soaking liquid, the vinegar, tamari and chili paste. Bring the soup to a simmer.

Stir the arrowroot into 3 tablespoons of water. Whisk it into the soup, and add the salt.

If using eggs, pour them into the soup and stir briskly for 2-3 minutes. Stir in the sesame oil.

Ladle the soup into bowls and garnish with scallions.

Personal Notes:
Personal Notes:
From "Beyond the Moon Cookbook" by Ginny Callan

I met Ginny Callan when attending a retreat in northern Vermont hosted by the New England Grassroots Environmental Fund. Ginny worked for this wonderful organization, but did double-duty for the retreat, orchestrating the most wonderful, healthy meals. I learned that she was a cookbook author when I asked her for one of the recipes. Two of her cookbooks are now in our cookbook library.

 

 

 

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