Hot and sour soup is one of my favorite Chinese dishes. I first tried this Better Homes and Garden recipe for Hot-and-Sour Soup with Shrimp back in 2008 when I was living in Virginia. It was a regular in my repertoire. Upon some advice from a friend, I recently updated the recipe, adding more Asian vegetables and different flavors of stock.
This post comes with a disclaimer – I definitely took my own luxuries with this recipe. I will include the original recipe and try to make notes in the margins where I changed things up. I doubled the recipe. One thing is for certain, this recipe has far less sodium than the take-out version, and you really can’t screw it up, as long as you maintain the proper ratios with the various ingredients.
- 8 ounces fresh or frozen peeled and deveined shrimp (I used 16 ounces)
- 3 ½ cups of chicken broth (I used 8 cups of a mixture of chicken, seafood and Thai stock)
- ½ of a 15-ounce jar whole straw mushrooms, drained (I used the full can)
- ¼ cup of rice wine vinegar (I used ½ cup rice wine)
- 2 tablespoons of soy (I used 4 tablespoons)
- 1 teaspoon of grated fresh ginger (I used three teaspoons)
- ½ teaspoon black pepper (I doubled this)
- 4 oz. firm, silken-style tofu, cut into bit sized pieces (I skipped this)
- 1 tablespoon cornstarch
- 1 tablespoon of cold water
- ½ cup frozen peas (I used 1 cup)
- 2 tablespoons of thinly sliced green onion (I skipped this)
- 1 egg beaten (I used 3 eggs)
I also added:
- 2-3 baby bok choy washed and sliced into thin strips
- 2 leaks (instead of the scallions)
Thaw and rinse the shrimp; set aside. In a large saucepan, combine the broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper. Bring to a boil and reduce heat. Simmer covered for two minutes. Stir in shrimp and tofu (which I omitted Return to a boil; reduce heat. Cover and simmer for one minute or more.
Stir together cornstarch and cold water. I admit, I forgot this step and really, it doesn’t make a difference. Cook and stir until slightly thickened and bubbly. Cook and stir for two minutes more. Stir in peas, carrots, bok choy and green onions (which I replaced with leaks). Bring the soup up to a slight boil and pour the egg into the soup in a steady stream, stirring to create shreds.