Brian's Feel Better Hot & Sour Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
80 g Diced Fresh Shitake Mushroom2 Tbsp Vegetable Oil1 tsp Coconut Oil8 oz ground turkey (or pork)2 Tbsp Sambal Chili Paste1/4 cup and 1/2 tsp soy sauce1/4 cup and 1/2 tsp rice wine vinegar1/2 tsp Chinese five-spice blend1 1-inch piece of fresh ginger, chopped fine1/2 cup bamboo shoots1/2 cup water chestnuts, sliced8 oz boneless skinless chicken breast, cut into thin strips1 clove of garlic, diced fine1 tsp salt1 tsp ground white pepper1 dash of sugar2 quarts of chicken stock1 square firm tofu, drained and sliced into 1/4 inch strips3 Tbsp corn starch mixed with 1/4 cup of water2 medium eggs, beaten lightly
1) Combine 1 Tbsp of Sambal, 1/2 tsp each of Chinese five-spice, soy sauce and rice wine vinegar and the ground turkey in a Ziploc bag. Mix with your fingers to really break it up so that it disintegrates nicely when cooked. Proceed prepping the rest of your vegetables and tofu while this sits. Then, stir fry in a wok on medium with the coconut oil.
2) Add the the ginger, chili paste, shitake, water chestnuts, bamboo shoots, garlic, and chicken strips; cook and stir until the chicken has lost all pinkness, allowing for the flavours to mix, combine and heighten. The aroma should be killer.
3) Combine the remaining soy sauce and rice wine vinegar in a bowl with your salt, white pepper and sugar. Add to the wok and toss everything together.
4) Once everything has been thoroughly combined, add your chicken stock and bring up to a boil. Once there, let the soup simmer for 10 minutes before adding the tofu. Simmer for an additional 3 minutes.
5) Mix the water and cornstarch into a slurry. Introduce this into the soup and bring it back to a boil. Cook until thickened.
6) Take the soup off the heat. Stir briskly in one direction until there is a current moving, then slowly add the beaten eggs into the current; it will feather into the soup.
Serving Size: Makes 6 large bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user CLANDESTINEONI.
2) Add the the ginger, chili paste, shitake, water chestnuts, bamboo shoots, garlic, and chicken strips; cook and stir until the chicken has lost all pinkness, allowing for the flavours to mix, combine and heighten. The aroma should be killer.
3) Combine the remaining soy sauce and rice wine vinegar in a bowl with your salt, white pepper and sugar. Add to the wok and toss everything together.
4) Once everything has been thoroughly combined, add your chicken stock and bring up to a boil. Once there, let the soup simmer for 10 minutes before adding the tofu. Simmer for an additional 3 minutes.
5) Mix the water and cornstarch into a slurry. Introduce this into the soup and bring it back to a boil. Cook until thickened.
6) Take the soup off the heat. Stir briskly in one direction until there is a current moving, then slowly add the beaten eggs into the current; it will feather into the soup.
Serving Size: Makes 6 large bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user CLANDESTINEONI.
Nutritional Info Amount Per Serving
- Calories: 234.0
- Total Fat: 12.4 g
- Cholesterol: 105.5 mg
- Sodium: 2,062.2 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.2 g
- Protein: 26.7 g
Member Reviews