One of the things I miss most about city living is the delicious ethic food abundance! Back in my hometown of Calgary I miss Namskar my favorite Indian place, and Rea’s for Italian from scratch and the great service, Golden Bell for Pho, Borak for Turkish, and just about everywhere and anywhere in New York city for a slice of pizza pie or a bagel with a schmeer!
Out here in the bush I have to settled for home made ethnic everything shy of a very few mediocre Mexican / Japanese and Indian places all at least an hour from me! Some days I could kill for some veggie sauté soup and a bean curd springroll!
I just checked one of my readers blog voguevegatarian.com and was thrilled to find a hot and sour vegan soup recipe! Yumm, my mind was set on trying out her recipe at once. I have since made it twice, the first time I made the big mistake of subbing Braggs for light Soya sauce, and while my sweetie LOVED it and ate the whole pot.. it lacked authenticity for me… my mistake. Anyway’s this evening I took a crack at it again, and netting quiet possibly the best hot and sour soup I have ever had… well except for the soup on sizzling rice versions which I adore and miss dearly.
The first time round I follwed her recipe to a tee (except I cracked an egg into the pot to finish it and made the braggs error)
Tonight I made it a little hotter and played with the sour flavour a bit. Also I added carrot which we unanimously decided we were all missing! Here is my hotter version:
In a small bowl soak
8 dried mushrooms in boiling water for about 30 minutes (reserve water for soup stock)
In a large soup pot boil:
5 cups of mushroom / veggie stock
1 cup of the reserved mushroom soaking fluid
1/2 block of firm tofu sliced in long thin strips
2 carrots sliced in long thin strips
1/2 cup cloud ear fungus ribbons
re-hydrated mushrooms with stems removed then sliced 1/8″ slices
a hearty pinch of hot chili flakes
a hearty pinch of hot cayanne
1tbsp of chilies packed in oil (make sure you get chilies and a drizzle of the oil too!)
1/4 cup of apple cider vinegar
1/4 cup of rice vinegar
3 tbsp light soya sauce (NOT BRAGGS!)
1 tsp dark soya sauce
boil for about 15 minutes before thickening: (this step is totally optional, we used to thicken it for authentic texture and and now we don’t ever)
In a small bowl mix
3 tbsp of arrowroot powder or organic corn starch to 3-5 tbsp of boiling water, stir until blended, and slowly add to the soup pot.
Toss in a handful of green onions finely sliced and finish soup with a drizzle of sesame oil
* my version is pretty kicked up in the spicy department, (my sweeties face was dripping in sweat literally when he finished his second bowl) but I found it was nicely balanced with the sourness.
Give this a go and thanks to VV for the inspiration!