Chinese New Year - February 10 - Hot and Sour Soup
To celebrate this special occasion, or just because you love Hot and Sour Soup (as I do), try my latest recipe for this traditional favorite. However, this one is nightshade, gluten, and lactose free. It's also just plain delicious and very healthy on a cold winter's night.
Be well,
Caroline
Hot and Sour Soup
Serves 3-4 as main course or
5-6 appetizer soups
1 ½ cups Shiitake mushrooms, rehydrated,
squeezed dry,
and coarsely chopped
1 boneless/skinless chicken breast, cut
in thin 1 inch strips
14 oz. firm tofu, small diced
2-3 tablespoons rice or red wine
vinegar, to taste
6 cups chicken stock
1/3 cup Chinese wine or dry sherry
3-4 tablespoons tamari
Kosher salt, to taste
1 teaspoon ground ginger
1 teaspoon white pepper, or more
1 teaspoon Sichuan pepper, ground (optional)
1/3 cup onion, minced
¾ cup celery, thinly sliced
¾ cup carrot, thinly sliced
1 ½ tablespoon cornstarch in ¼ cup cold
water, blended
¾ cup cilantro, chopped
Place all ingredients, except
cornstarch mixture and cilantro, in a medium to large pan with lid. Bring to a
boil for 4-5 minutes, or until chicken is done. Uncover, adjust seasonings.
White pepper is key for the level of desired “hot.” Return to boil, add
cornstarch mixture, stir until slightly thickens. Add cilantro and serve. Pass
white pepper and tamari at table for those who want extra spice.
Nightshade Free
Gluten Free
Lactose Free
P.S. Stay tuned for more Chinese and Asian recipes to follow.
