Hot & Sour Soup

Make this take-out favorite at home – fast and easy!

Back home from The Food Bloggers of Canada‘s first ‘annual’ conference. We were proud to be a sponsor, and all I can say is “Wow, it was a spectacular event!” Yummy food, informative sessions, great company and tons of swag! What more could a foodie need? Congrats to Ethan, Mardi and Melissa of FBC – already looking forward to next year.

The event was held at the Hockley Valley Resort north of Toronto. The last two years has seen temperatures of 70 degrees + on April 13, so what happened? Ice, rain, even snow! Not that that mattered as we were snug inside the wonderful resort.

When I got home however, I had a craving for some light comfort food. Something quick, nutritious and most of all, warm. This Hot & Sour Soup that I first made for our Spring Issue, fit the bill perfectly. Made with simple ingredients everyone has in the pantry, it’s a perfect welcome home!

Hot & Sour Soup
5.0 from 1 reviews
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Cook time: 15 mins
Total time: 15 mins
Serves: 4-6
This soup has a delightful taste. If too sour, add more sugar, if not enough, add more vinegar – it’s up to you. We’ve gone all veggie, but you can add raw shrimp or cubed chicken when you add the noodles and mushrooms.
Ingredients
  • 8 cups lower sodium chicken broth
  • 4 large cloves garlic, minced
  • 3 Tbsp ginger, minced
  • 3 scallions, thinly sliced
  • 2 Tbsp lower sodium soy sauce
  • 1 fresh green chilli, minced (or 1/2 tsp dried chilli flakes)
  • 2 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1/2 pkg (1/2 lb) rice noodles
  • 10 whole cremini or shiitake
  • mushrooms, sliced thinly
  • 1 cup Egg Creations Original, well shaken
  • 3 cups Cookin’ Greens® frozen spinach or fresh baby spinach
Instructions
  1. Heat broth in a large pot over medium-high heat until it starts to simmer. Add garlic, ginger, scallions, soy sauce, chilli, vinegar and sugar; bring to a boil. Reduce the heat to medium, to rapid simmer. Add rice noodles and mushrooms. Simmer for 3-5 minutes.
  2. Slide Egg Creations into the hot broth mixture. TIP: if you want the egg to be finely shredded, stir rapidly. If you prefer larger chunks only stir once or twice clockwise. Let gently simmer for 3 minutes. Remove from heat.
  3. Stir in Cookin’ Greens® and cook through. If using french baby spinach, add then cover and allow to wilt.
Notes

TIP: add small chunks of shrimp, beef, chicken or any white fish at step #1. Simmer until cooked through.

 

 

 

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2 Responses to "Hot & Sour Soup"

  1. Mushrooms Canada says:

    Absolutely LOVE this soup! If I had it my way, I’d add both mushroom varieties…and I probably will! Thanks for sharing…

    -Shannon

    Reply

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