Super Bowl weekend went by with lots of cooking, excitement and fun with family. I had promised to share the good stuff I made that day. It is awfully cold where we live, so I made some piping hot Spicy Soup to beat the frigid cold on the weekend. Since I made lots of food on the same day and somehow managed to click few pictures, you will noticed the same mood on each post.
Who doesn't like Chinese food? I had mentioned earlier our love for Chinese food and about the take out place that is convenient enough for me to skip cooking dinner at times. I always go for hot and sour soup when I have to pick from a buffet. We love this soup when accompanied by some hot and Sweet Chicken, which I will post soon. It's a tempting combo that I could never bypass. The best part of this recipe is that it takes less than 20 minutes to prepare this soup. Now I am sure you will definitely give this recipe a try!!!
Serves - 5
5 - mushrooms thinly sliced
1/2 cup - firm tofu drained, pat dried, cut into small cubes
3 tbsp - soy sauce
1 clove - garlic minced
1 tsp - oil
2 tbsp - corn starch
1/4 cup - water
4 cups - Chicken broth
3/4 cup - water
3 tbsp - rice vinegar
1 tbsp - Worcestershire sauce (refer notes)
1 tsp - Sesame oil
1/2 tsp - red chili flakes
2 - eggs beaten
1 - stem green onions/scallions thinly sliced
- In a medium size sauce pan, roast the minced garlic in 1 tsp of oil till golden brown. Add the sliced mushroom, cubed tofu and soy sauce and cook for 5 minutes or till the moisture is evaporated.
- Mix 2 tbsp of corn starch with 1/4 cup water and keep it aside.
- Add 4 cups of Chicken broth, 3/4 cup water and corn starch mixture to the tofu mushroom mix. Cook till it starts to boil. Lower the flame.
- Now add the rice vinegar, Worcestershire sauce, Sesame oil, red chili flakes and simmer for another 5 minutes. Turn off the heat and remove the sauce pan from stove.
- Add the beaten eggs as a thin stream into the hot soup and using a wooden spoon on the other hand gently make swirly movements in the soup at the same time.
- Transfer the soup into serving bowls and garnish with sliced green onions and enjoy.
- Worcestershire sauce can be found in most of grocery stores where they carry different Asian sauces. I got my organic Worcestershire sauce from Whole Foods Market.
- Get all the ingredients ready before you start cooking.
- Make sure to turn off the burner and remove the sauce pan from stove while adding the beaten egg. If the soup is still boiling, the egg will solidify and will not taste the same as it is intended to be.
- Use low sodium Chicken broth and light soy sauce to cut down the sodium.