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Monday, October 1, 2012

Hot and Sour Soup

My house is full of sick people. For the first time in a long time, I am the only one that is healthy. I am overloading on vitamins and cleaning everything constantly, so I hope that I don't get it. I am not holding my breath. I am sad everyone is sick, but at least it allows me to do what I do best and cook yummy soups, take care of and nurture them. 

When my husband and I go out to Asian food, we both like to order the Hot and Sour soup. I love it, but I eat around the tofu. I am not a tofu eater. If you like tofu, you can add some chopped up firm tofu to this soup to make it more traditional. This soup taste's exactly like the hot and sour soup from Wu's Open Kitchen, which was one of our favorite places to eat back home in Oregon. 

Gluten-Free Hot and Sour Soup
adapted Sandra's Recipes
8 cups chicken broth
1 tsp fresh garlic , minced
3 TBSP gluten-free soy sauce -or- braggs amino acids.
1 cup diced sweet onion
2 TBSP Fresh Minced Ginger
15 ounces mushrooms, cut in half
1/2 teaspoon white pepper 
8 tablespoons rice vinegar
1 tablespoon red chili paste
2 TBSP agave nectar
1 (8 oz. can) sliced bamboo shoots, drained
1 (8 oz. can) sliced water chestnuts, drained
4 tablespoons cornstarch
4 tablespoons water
2 eggs, beaten
1 teaspoon sesame oil
1 green onion, finely sliced

Bring stock to a boil in a medium-large saucepan, add garlic, ginger, onion, soy sauce, mushrooms, pepper, vinegar, and chili paste, then reduce to simmer for 10 minutes.
Add white pepper, rice vinegar, bamboo shoots, and water chestnuts; simmer 10 minutes.
Mix cornstarch with water, and slowly drizzle slurry into soup while stirring.
Bring back up to a simmer, and drizzle eggs in a very thin stream over the surface of soup while stirring. Add sesame oil.

Let soup marinate at room temperature for 30 minutes, then reheat and serve garnished with sliced green onions. 

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