I've always wanted to make Hot and Sour Soup at home and I was extremely pleased with my first attempt. I used an Indonesian chili paste and one teaspoon made the soup plenty hot enough for me. I also upped the sugar from 1/2 teaspoon to about 1 1/2 teaspoons. For some reason the cornstarch didn't thicken the soup but it didn't matter because the flavour was so excellent and I dídn't neet to add salt or pepper at the end as called for. The soup is full of chewy strips of tofu, bamboo shoots, shiitake mushrooms and finished nicely with a bit of sesame oil, cilantro and scallions. Perfect for a cold fall day, yum!
Recipe from Robin Robertson's
Vegan Planet
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| Szechuan Hot and Sour Soup |
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My friend Kathryn made a delicious sounding Cauliflower and Mushroom Pot Pie over at
Hedgehot in the Kitchen. Check it out!
Lee, You are a true chef! You don't need restaurant food. You and your family eat so well, thanks to you!
ReplyDeleteMmm, that looks deeeeelicious! ;-p My husband loves hot and sour soup, so we should give this one a try. Mmm, mmm! By the way, I am so impressed with everything you are doing for the VCC and the Vegan MoFo! Amazing and inspiring! Thanks :-)
ReplyDeleteYummmy!!!! I just LOVE LOVE LOVE soups, and this is indeed perfect for cold days, Lee. Will let you know when I try making it!
ReplyDeleteThanks guys, it was really yummy. I was looking forward to the leftovers for breakfast this morning but my husband beat me to it!
ReplyDeleteI forgot to mention in the post that the recipe I used was from my new favourite cookbook Vegan Planet by Robin Robertson.