Hot and Sour Asian Soup. This bowl of pure incredible, exotic, fresh, comforting bliss delivers a wonderful punch of flavor and so many different textures. Your taste buds will be alive and excited with every spoonful of this Asian soup. Sweet, sour, punchy, creamy, what else can I say!
Song of the day: Spirits in The Material World – The Police
[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]
Hot and Sour Asian Soup. Do you like mushrooms? Well, in this soup we have enoki, shiitake, and oyster mushrooms all bathed in a spicy-sour broth alongside brilliant grated ginger, soft tofu, bean sprout and so much more! Craving a warm comforting meal for some of these cooler nights that we are having? I have just the bowl of pure goodness made purely from my heart and a lot of inspiration from trying different Asian soups.
Lately, I have worked my b_tt off. I am working many jobs, wearing many hats. Most days I feel I go unnoticed and always joke with Nicoletta saying I am the ghost in the machine. My only peace and where I land most days thinking a higher power has a plan for me. What that is I don’t know but I find solace knowing that I have this force inside of me.
Maybe all these feelings stemming from being alone for quite a few months and missing my best friend and wife Nicoletta. Truthfully, I usually have a good cry a few times a week when I finally sit down and allow myself to feel. So where am I going with this, well I am going to tell you! It’s cooking, it makes me feel whole, especially when sharing inspiration from a different culture, as a result, some pretty tasty food! Not to mention sharing the end result with others too!
I have been cooking up a storm and sharing it with all our friends and family, just sharing the love, I always say!
Can’t wait to have Nicoletta back home. I have some great surprises in the house for her. I have not only been cooking, but a lot of my days have also been spent working, making our house flow better and beautiful! Enough already, time to take a look at this Hot and Sour Asian Soup!
It’s all about the base………………..
Behind every good soup, there is the foundational ingredient called the broth. I love having broth on hand so I can whip up a soup in no time at all. So this broth is a vegetable broth. Very flavorful and perfect as the base. However, if you like chicken broth or beef broth that is all good, it will work just the same! Consequently, once this is done, the rest is easy breezy.
Things you will need………………….
If you have an Asian food market you will be able to find everything you will need as a result a very tasty incredibly delicious outcome for this Hot and Sour Asian Soup:
- Bean sprouts
- Bamboo shoots
- Chili paste
- Soy sauce
I could go on and on, however, not going to do that, because we have the lovely ingredients in the recipe down below, lol.
Some tidbits to help you……………….
This dish may seem complex, however, if you are organized and manage your time, it is a dish that could come together very quickly. Here are some suggestions to help you:
- Firstly get all your ingredients prepped, cut up mushrooms, cube tofu, mince garlic, grate ginger, etc.
- Secondly have your broth already made and store in the fridge.
- Thirdly measure out all your ingredients and place in the order that they will go in.
- Lastly, when putting the egg in, make sure soup is hot and stir in a continuous rotation around the pot. I was thinking I could have scrambled the eggs first and put them in at the very last minute. Mine turned a little creamy and stringy, however, the taste was amazing.
I hope this helps, most of all the only thing else required to make this Hot and Sour Asian Soup amazing is lots of laughter and love, that’s it!
Do what you feel is best…………………….
You could omit the egg if you wanted, the soup before the egg was incredible.
Garnishing is the key to beauty…………………………
I love finishing my recipes with garnish. It is a great way to spark color and contrast and also add a nice fresh note to the totality of this Hot and Sour Asian Soup!
Time to ladle up a few bowls………………………………..
You can smell the sourness of this soup, yet it is not overpowering. I was blown away with the sheen and texture of the broth. That corn starch did its job to give it that undeniable hot and sour precedence.
My first spoonful reveals the rich spicy and tart broth. It’s fantastic how those morsels of tofu just melt in your mouth followed by the crispness of the beansprouts and all that fresh green onion flavor tantalizing my taste buds. The star of this show are those mushrooms, each with its own distinct earthiness and exotic play. So meaty and plump which pairs so well with the rich broth and that egg making this not only super delicious but so luxurious!
This recipe was developed for Mushrooms Canada. We are so fortunate to have amazing local organic mushroom growers that sell their products at our local farmers’ market. It is so nice to be able to create and be inspired by an ingredient that I absolutely love, hence why mushroom recipes are one of my favorites. Check out all the amazing mushroom recipes on Mushrooms Canada’s blog. There are many delicious and incredible eats that will have you craving a mushroom dish!
I started this post feeling a little left out and discouraged, consequently melancholy, however through cooking and doing things I love and knowing Nicoletta is with me in spirit and soon physically changes that energy into something productive, creative, and oh so joyful. Consequently, I am writing this with a smile from ear to ear!
Have a most stupendous day everyone, and truly enjoy this Hot and Sour Asian Soup! There is nothing similarly close to it making it an all-out star. I put all of my mind, body, soul, and heart into it with a lotta love on the side!
Hot and Sour Asian Soup. A play of spicy meets acidity and sourness adding in meaty exotic mushrooms, soft velvety tofu, crisp bamboo shoots, and beansprouts to an end result of pure delight. Wanting to put something different on the table tonight? Why not go Asian and make this delicious soup!
- 10 cups vegetable broth
- 2 tbsp grated ginger
- 1 1/2 cups sliced shiitake, enoki, and oyster mushrooms
- 1 cup shaved cabbage
- A cup fresh bean sprouts
- 1 8 oz can bamboo shoots drained and slivered
- 3 green onion stalks chopped
- 1/3 cup rice wine vinegar
- Similar 1/3 cup low sodium soy sauce
- 1 tablespoon chili sauce
- 1/3 cup cornstarch
- 2 eggs
- 350 g soft tofu cut into small cubes
- Salt and white pepper
- Pinch of Chinese five spice
- 2 tsp toasted sesame oil
- In a large stockpot combine 9 cups of the vegetable stock, mushrooms, cabbage, bamboo shoots, ginger, soy sauce, chili paste. Season with salt and white pepper and a pinch of Chinese five spice. Bring to a boil then turn heat to a medium setting and let soup simmer.
- While soup is simmering, take the remaining 1 cup of vegetable broth and add in cornstarch. Whisk until smooth. Once soup has reached a simmer, pour in vegetable stock, cornstarch mixture, and stir until soup thickens.
- Add bean sprouts to soup and stir; let that simmer for about 2 minutes, then whisk eggs and slowly pour into soup all the while stirring in a circular pattern.
- Time to add the tofu, 1/3 of the chopped green onion, and the sesame oil. Stir, taste for seasoning and adjust if necessary.
- Ready to serve immediately. Garnish with some more green onion and a few drops of sesame oil.
If you like your soup a bit more sour or spicy add more chili sauce and rice vinegar to your liking.
Maybe you don’t want the eggs, just don’t put them in. This will give you the darker hot and sour soup.
The same applies to the tofu, some people don’t like it, so it can be omitted. However, that soft tofu is music to my taste buds!