Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 30 milliliters tablespoons rice wine vinegar or apple cider vinegar; 225 grams 8-ounce bamboo shoots, drained and jullienned; 16 grams tablespoons vegan chicken-flavored bouillon; 1 teaspoon chili paste; 16 grams tablespoons grated fresh ginger, divided; 225 grams 1/2 cups fresh or frozen peas; 8 fresh shiitake mushrooms, stems removed and caps sliced; 4 cloves garlic, minced; 280 grams 10 ounce package sliced mushrooms; 1 teaspoon sesame oil, plus extra for drizzling (Susans note: I didnt need the extra); 420 grams 15 ounce package firm or silken tofu, cubed; 30 milliliters tablespoons soy sauce (or tamari, for gluten-free); 940 milliliters cups water

Hot and Sour Soup is It will be a hit at your Autumn event. Head to the store and pick up sesame oil, garlic, ginger, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. From preparation to the plate, this recipe takes about 8 hours and 15 minutes.

Instructions

Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours. A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed.

Ingredients you will need

Chili Paste

Sesame Oil

Mushrooms

Soy Sauce

Bouillon

Vinegar

Garlic

Ginger

Broth

Chili Pepper

Water

Peas

Tofu

Equipment you will use

Slow Cooker

Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.

Ingredients you will need

Chili Paste

Sesame Oil

Equipment

Slow Cooker

Ingredients

Servings:

30milliliters

tablespoons rice wine vinegar or apple cider vinegar 225grams

8-ounce bamboo shoots, drained and jullienned 16grams

tablespoons vegan chicken-flavored bouillon 1teaspoon

chili paste 16grams

tablespoons grated fresh ginger, divided 225grams

1/2 cups fresh or frozen peas 8

fresh shiitake mushrooms, stems removed and caps sliced 4cloves

garlic, minced 280grams

10 ounce package sliced mushrooms 1teaspoon

sesame oil, plus extra for drizzling (Susan's note: I didn't need the extra)420grams

15 ounce package firm or silken tofu, cubed 30milliliters

tablespoons soy sauce (or tamari, for gluten-free)940milliliters

cups water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.