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Hot & Sour Asian Soup

January 12, 2011

Some of you may recall my fondness for the Asian grocery store, and more specifically, dried shitake mushrooms, from my Buckwheat Bowl post earlier this month. Well, in their followup performance, and really a role they were born to play, my mushrooms have now been turned into a delicious and healthy Hot & Sour Soup! I’ve been making this soup-more or less- for awhile, however I’ve never measured anything or even used exactly the same ingredients until now. With soups its so easy to just wing it and keep adding and tasting until you reach the taste you’re looking for, but it’s nice to now have a concrete recipe I can follow in the future and share with my readers. The great thing about this recipe is you can strip it down to the basic first couple of steps and then add any type of vegetable, noodle, dumpling, fish ball, or other wonder you may find in the grocery store! The broth is 100% healthy and 100% vegetarian too, so rejoice and get cooking, because this soup is the shizazzle!

You’ll Need

  • 15-20 Dried Shitake Mushrooms
  • Water
  • 1 TBSP fresh grated Ginger
  • 5 small Pickled Chilies, sliced thin
  • 1 1/2 TBSP Kosher Salt
  • 2 TBSP fresh Lime Juice
  • 1/2 tsp Chili Garlic Sauce
  • 2-3 handfuls roughly chopped Bok Choy
  • 1 package frozen Fish Balls
  • Frozen Dumplings
  • Rice Noodles
  • Thai Basil

Boil 10 cups of water and pour into a large mixing bowl. Add the dried mushrooms and cover, allowing to soak until they’re softened. Once soft, squeeze out excess water back into the bowl. Remove stems and slice mushrooms. Pour the bowl of mushroom-water into a large pot and add 3 more cups of fresh water. Add sliced mushrooms, ginger, chilies, salt and lime juice and cook over medium heat. Bring to a simmer and add the chili garlic sauce, taste and add more if you prefer a spicier soup. Lower heat and continue to simmer as you add the fish balls and dumplings. Once the fish balls and dumplings float to the top, add the bok choy and noodles and simmer until the noodles are cooked through.

Serve topped with torn thai basil leaves and add more hot sauce (Sriracha or more chili garlic sauce) as preferred. Enjoy!

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