This afternoon, a wonderful young man named Jordan called me to get the inside scoop on our becoming-famous homemade pizza. Jordan is a friend of my boys and a really sharp, talented kid. I directed him to the pizza recipes.
About 20 minutes later, I received an email from Jordan, offering an excellent addition to this blog:
Jordan wrote:
I noticed on your main page you are looking for a good hot and sour soup… Here is our family favorite:
*Vegetarian Hot and Sour Soup
- 8 Mushrooms (any kind but preferably Chinese mushrooms)
- 8 ounces of Firm bean curd (tofu)
- 4 oz canned bamboo shoots
- 5 cups of vegetable bouillon or stock (can use chicken stock if you wish)
- 1 cup frozen peas
- 2 TB soy sauce (I use tamari)
- 4 TB white wine vinegar
- 4 TB cornstarch
- salt and pepper
- sesame oil (this adds the perfect touch)
Bring the bouillon or stock to a boil in a large pan. Add the mushrooms (diced) , tofu (shredded), bamboo shoots (sliced in slivers), and peas. Simmer for 2 minutes.
Mix together soy sauce, white wine vinegar, and the cornstarch
Sir into the soup. Bring the mixture to a boil and season to taste with salt and plenty of pepper. Simmer for a further 2 minutes. Add the sesame oil into the pot or serve each bowl with a few drops of sesame oil sprinkled over the top.
We like to eat this with crunchy Chinese noodles floating on top of the soup. This is a great appetizer to a Chinese meal!
Sincerely, Jordan
I have to agree with Jordan that the sesame oil is the perfect ingredient in this recipe. I LOVE sesame oil and have 3 large bottles in my pantry right now. Asian markets are the place to buy this item–not the grocery store.
Thanks so much, Jordan!
Barb
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