Believe it or not, I am not referring to the first presidential debate. I am talking about a real argument that can divide even the most solid of relationships – where should we order Chinese takeout? Chinese food is tied up in personal identity for many, and having a blended family means you come with a lot of predetermined ideas. David and I have a strong relationship with our favorite restaurants; albeit, we are torn when it comes to whose is better. However, we both agree that each other's choice has winning dishes so we compromise - soup and spring rolls from Yu's; Moo Goo Gai Pan from Chen's. I've been craving Chinese food for a while, and since last night’s debate left me sick to my stomach, I thought I’d make my favorite hot and sour soup to ease my queasiness.
If you are looking for ethnic cuisines, there is perhaps none more popular than Chinese food which has taken the world by storm. Today, Chinese food has almost become a way of life, with China-originating dishes such as fried rice, noodles, and wontons making their way to the favorite food list of many. In the United States, where innumerable pizzas are consumed every day, the number of operating Chinese restaurants is more than the number of Pizza Huts, McDonald's, and Taco Bells combined! Chop Suey! This alone is an astounding fact, also but bears testimony to its popularity. It seems as if every town in America, be it a major city or a rural backwater county, has at least one local spot. While they may vary greatly in quality, they are all shockingly consistent. Seemingly every restaurant can be depended upon to have the expected selection of staples, and your order always seems to arrive at your door at a supernatural speed.
Hot and sour soup is one of my favorite things in the world. For cold-weather fare, I’m not sure there’s a more welcoming dish that comes through the door. And that’s how it has always arrived because I’ve saved it for restaurants to make for me. Some foods are just made for take-out, and until now this soup was high on that list. Hot and sour soup is so palate-pleasing because it hits all the different taste buds, It’s the epitome of yin and yang in both flavor and texture which translates into savoring each exotic slurpful. Enhanced by layers of garlic, ginger, chili sauce, and sesame oil, the spicy, savory, pungent, tangy, tender, and fluffy layers create a complex masterpiece. The undertone is balanced with ginger, tofu, mushrooms, and bamboo shoots. The immediate burst to the palate makes me mop my brow and blow my nose almost immediately, but it doesn’t linger long. Every intoxicating spoonful leaves me craving more.
If David and I learned anything from Tuesday night's debate, it's that no one is a clear winner when we stand divided. Therefore, we both agree this recipe gets our endorsement and vote of confidence for bringing hot and sour harmoniously together. You deserve a standing ovation for settling our takeout debate once and for all. Take a "boa."
Hot and Sour Soup
INGREDIENTS:
- 3 tablespoons cornstarch
- ¼ cup of water
- 3 tablespoons canola oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 (5-ounce) packages fresh shiitake mushrooms, stemmed and sliced
- 8 cups chicken or vegetable stock
- 1 (8-ounce) can sliced bamboo shoots, drained and cut into slivers
- 1/2 cup reduced-sodium soy sauce (gluten-free tamari sauce can also be used)
- 1/3 cup seasoned rice vinegar
- 2 teaspoons fish sauce
- 1 1/2 teaspoons chili garlic sauce (you can use Sriracha as a substitute)
- 1/2 teaspoon freshly ground black pepper
- 1 (8-ounce) package firm tofu, drained and cubed
- 2 large egg, lightly beaten
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
Crispy Wonton Strips
- 1 cup canola oil
- 1 (12-ounce) package won ton wrappers, cut into strips
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Drain over a paper towel.
DIRECTIONS:
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in mushrooms until wilted, about 3 minutes.
- Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce, and pepper.
- Bring to a boil; reduce heat and simmer until flavors have blended about 10 minutes. Stir in tofu.
- Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
- While stirring the soup in a circular motion with one hand, use your other hand to slowly drizzle the whisked eggs into the soup. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes
- Remove from heat; stir in green onion and sesame oil.
- Serve immediately with won ton strips.
