Hot & Sour Soup
Despite its Asian flavours, most of the ingredients in this soup can be found locally in and around Saskatoon. Here is a list of the ingredients in my soup, but feel free to substitute what is available to you. Measurements are not precise—use as much or as little as you like:
Mushrooms – sun-dried Saskatchewan chanterelles (rehydrated in hot water)
Chicken broth – homemade from a farm chicken (see technique)
Tofu – locally-made; purchased at Chung Wah Chinese Grocery in Riversdale.
Bean sprouts – sprouted from the Asian blend sold by Mumm’s Sprouting Seeds.
Chives – from my garden
Green onions – from the grocery (local when available)
Hot sauce – made by Droolin’ Devil (a Saskatoon company)
Bamboo shoots, sesame oil, white wine vinegar, soy sauce, rice noodles – imported brands.
Bring 4-5 cups of chicken broth to the boil. Add the mushrooms and their soaking liquid. Add sliced bamboo shoots (perhaps 1/2 cup). Add firm tofu cut into bite-sized cubes. Add one bunch of rice noodles (thick or thin). Reduce heat and simmer a few minutes, until the noodles are soft. Add a few chopped green onions and a big handful of bean sprouts. Stir in:
1/4 cup white wine vinegar
1/4 cup soy sauce
2 tbsp cornstarch mixed in 1/4 cup water
Stir soup until thickened by cornstarch. Remove from heat. Beat one egg. Pour egg in a stream into hot soup, stirring all the while. Season with salt to taste. Spice up with hot sauce to your liking. Serve in bowls sprinkled with chives.
(In the past, I have varied the ingredients to include: chopped leftover chicken, snow peas and/or broccoli.)