Hot and Sour Soup

Last week we were trying to think of something that sounded good for dinner.  Now isn't that the question of the day!  Well, I said I would like something like Hot and Sour Soup.  John said that sounded good.  Well, I didn't really want to go to the store and there were several things I didn't have in the pantry or fridge.  So, I thought about what it was that I wanted.  I'm creative and I can come up with something.  So, I wanted something hot and something sour - like Hot and Sour Soup!  OK, let's see what we can do!  It's not very authentic but it is Hot and Sour and it is Soup.  I put in some frozen Pot Stickers and so it was a meal.  Not bad, and I want to share this version of Grammy's Hot and Sour Soup.  It really was pretty darned good, if I say so myself.

  

                            Hot and Sour Soup

                        with Pot Stickers or Tofu

5 cups Beef or Vegetable Broth (I use Better Than Bouillon brand)

1 cup of Mushrooms, sliced (white button or crimini)

2 tablespoons dry White Wine (good but optional)

1 8 ounce can Bamboo Shoots, cut in thin strips

3 tablespoons White Wine Vinegar (the sour)

1 tablespoon Soy Sauce

1/2 teaspoon White Pepper (the hot)

1 teaspoon sesame oil

2 tablespoons Cornstarch

1/4 cup cold water

Salt to taste

10 - 12 frozen Pot Stickers (or 4 ounces cubed Tofu)

1 cup frozen Petite (or small) Peas

2 Green Onions cut in 1/2 inch diagonal slices (greens and whites) 

In a large pot, combine Beef Broth, Mushrooms, Wine (if using), and Bamboo Shoots.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Add Vinegar, Soy Sauce, White Pepper and Sesame Oil. Simmer for 2 minutes.

In a small bowl, stir together Cornstarch and the 1/4 cup water.  Slowly add mixture to soup, stirring until slightly thickened. Add in Salt to taste and Pot Stickers (or Tofu). Cook for about 3 minutes, or until Pot Stickers are done.  Add Peas and cook for 2 more minutes.  Use slices of green onion to garnish each bowl of soup.

Makes about 4 servings