Dear Hot and Sour soup purists,
I know your wonderful recipes rarely include edamame, but before you turn your nose up at me, don’t knock it ‘til you try it. I swear you won’t be disappointed.
A hot ‘n sour soup convert
Winter is in full force in Toronto, and that means hats, gloves, scarves, boots, and the lesser welcome accessory: germs. Two colds in the span of a month for the Mr. means it’s time to give the body some love. I made this soup for my habibi who has been sniffly and sneezy over the past week.
Hot and Sour soup is certainly one of those dishes that is healing & comforting. Each spoonful daringly enters your body, conversing with all the germs that have crowded around your throat, sinuses and chest. The spice, the acidity! There is something medicinal about this soup; it’s just what the doctor didn’t order but should have to put those bully-ish germs at bay.
Even if your body doesn’t feel sick but you just feel like having warming, delicious soup for dinner, this is definitely the way to go!
There are some unique ingredients in here that can easily be found in Asian grocery stores. The truly vital ingredients in this are the vinegar, white pepper, soy sauce/tamari. The rest is customizable to your own tastes.
What I’m listening to:
Anything of Amy Winehouse
Edamame Hot and Sour Soup Ingredients:
Heaped 1/8 c dried black fungus
1/2 cup dried sliced shiitake
2 c boiling water
4 cups veggie broth
1 t white pepper
1/2 t black pepper
1/4 t chilli flakes
4 T Tamari or Soy Sauce
4 T rice vinegar
2 t chilli garlic paste
1 tsp sesame oil
1/2 cup frozen edamame microwaved for 30 seconds in a tbs water
1/3 block tofu, cubed, frozen, thawed
3 T cornstarch mixed with 2 T mushroom soaking water
What I do:
Soak the fungus and shiitake in 2 cups boiled water for 20 minutes. After 20 minutes, drain the soaking water into a separate bowl and set the fungus & shiitake to the side.
Heat vegetable broth and shiitake soaking water over medium heat. Add white pepper, black pepper and chili flakes and bring to boil. Add fungus, shiitake mushrooms, and edamame and simmer for 6 mins. Add Tamari, Vinegar and Tofu and turn the heat up to bring back to boil. When water boils add chilli paste, sesame oil and cornstarch mixture. Allow to thicken by counting to 30. Once it thickens (larger bubbles will begin to form & burst), shut off heat and serve.
It’s best with an extra drizzle of sesame oil!