Hot and sour soup is just that, spicy, sour and delicious! It is one of my favourites and from a nutritionist's point of view, what's not to love? This soup is teeming with ingredients that impart great flavour and are nutritional superstars: chicken broth, ginger, garlic, broccoli, and mushrooms. Consider taking the time to make your own broth. When simmered slowly, the bones release awesome minerals into the broth which are easily absorbed by our bodies.
Okay, enough prattle about the nutritional merits of this recipe, I will cut to the recipe:
Hot & Sour Soup
- 2 quarts (2 litres) Chicken Broth (recipe below) or store bought
- 2 Tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1" piece of garlic, grated
- 1 medium onion, thinly sliced
- 3 carrots, thinly sliced
- 2 or 3 chicken breasts, thinly sliced
- 1 lb mushrooms (your choice, I used crimini), sliced thinly
- 2 cups broccoli, cut into smaller pieces
- 4 Tbsp lemon juice (or juice of 2 lemons)
- 2 Tbsp naturally brewed soy sauce
- 3/4 tsp cayenne pepper
- black pepper
In a stock pot over med-high heat, add oil to coat pan. Add onion, carrot, ginger, garlic and cayenne pepper. Saute until onion is slightly softened and the spices smell delicious. Add mushrooms and broccoli and saute until slightly softened (2 minutes).
Add broth and soy sauce. Heat until warmed, add lemon juice and black pepper to taste.
Serve & Enjoy!
Chinese Chicken Stock:
In a dutch oven, broil two chicken backs to brown. Remove from oven, placing on stove top. Add 2 quarts of water, 1 large onion roughly cut, 4 cloves of garlic smashed, 1 thumb-sized piece of garlic, sliced, pepper to taste. Simmer over low heat for up to 8 hours, adding water to bring level back to 2 quarts.
If you use store-bought stock, you will want to further augment with extra onion, garlic and ginger to strengthen the flavours.