“The beginning of the new year is officially behind us, we are back from our vacation, and now it’s time to return to a healthier mindset. The last two months of excessive eating, drinking, and spending have us all thinking of ways to tighten both our belts and purse strings. Homemade soups check both those boxes. We want to bring everyone a series of four soups over the course of the next month to warm everyone from the deep chill of winter and help elevate strain on the wallet. Our first week: Shrimp Hot and Sour Soup.
Hot and sour soup is a staple on most Asian cuisine menus. Typically, it is a vegetarian soup, however pork is sometime added. We wanted to give it a healthy protein that adds to the dish, not take away from its integrity; shrimp was the answer. However if you want to keep it vegetarian friendly, omitting the shrimp is perfectly acceptable. The soup will make enough for four.” – Joe
- 2 tablespoon organic olive oil
- 2 clove garlic – minced
- 1 yellow onion – small dice
- 1 tablespoon ginger – minced
- 8 each mushrooms, button or shiitake – thin sliced
- 4 each scallion – separate white and green, bias cut
- 4 cups chicken stock (see previous recipe)
- 8 ounce 34/36 shrimp – shell and vein removed, cut in half
- 1 pound tofu – firm – diced
- 1 tablespoon Mirin (sweetened rice wine)
- 2/3 cup rice wine vinegar
- 3 tablespoon tamari (gluten free soy sauce)
- 1 teaspoon pepper – fresh ground
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha
- 2 large eggs – beaten
- Mung bean sprouts – for garnish
- Add the olive oil, onion, garlic, the whites of the scallions, mushrooms, and ginger to a four quart stock pot and allow to cook until soft and translucent.
- Add the stock, Mirin, rice vinegar, tamari, Sriracha, and sesame seed oil to the pan and allow to simmer.
- Add the tofu and shrimp to the pot and simmer until cooked through.
- Whisk in the beaten eggs and pepper.
- Laden into a bowl and garnish with the green of the scallion and mung bean sprouts.