I subscribe to the Smitten Kitchen blog and absolutely love when Deb's emails pop into my inbox every couple of days. So when her post about Hot & Sour Soup arrived a couple weeks ago, I immediately bookmarked the recipe and knew I had to make it. Ironically, I've probably had Hot and Sour Soup less than 3 times in a restaurant (if that), but on my never-ending quest to find make-at-home Chinese food that is better than take-out (I hope you didn't miss this recipe!), I just had to try this one.
A few hours before dinner, I reminded my husband that I was making Hot & Sour Soup for dinner. . . he has an uncanny ability to forget what's for dinner, oh, approximately every day despite the fact that I tell him the week's recipes multiple times and, get this: the week's menu is prominently posted on the fridge. Sigh.
Anyways, he put his hand on my shoulder and said in the most patronizing of voices, "Dear, I am a connoisseur of hot and sour soup," as if to imply that whatever I was going to make for dinner would in no way compare to the soup he has eaten so many times in restaurants.
So imagine my pride and joy (and, quite honestly, surprise) when the word "professional" was the first thing out of his mouth when I put the steaming bowl of soup down in front of him at the table. No joke!
Now, the magic of the soup (in addition to the rice vinegar, which adds an incredible pop of flavor that I'm pretty sure was the reason neither of us could stop after just one bowl of this soup), is in the egg. 2 beaten eggs, to be exact. After bringing the entire concoction to a simmer ("entire concoction" meaning: ginger, garlic, scallions, mushrooms, bamboo shoots, broth, rice vinegar, soy sauce, sesame oil, and black pepper--seriously, not one obscure ingredient in sight!), I was instructed to, "while stirring constantly, drizzle in the egg and cook until strands form, about 1 minute."
Confession: after reading this multiple times, I had absolutely no idea what was going to happen to the aforementioned eggs. I took a total leap of faith, said a prayer hoping I didn't ruin the whole thing, and I started drizzling.
I'm pretty sure "professional" is really the best (and only?) way to describe the result. Even my "elitist husband" thinks so (yes, he actually used the word "elitist" to describe his views on hot and sour soup). Enjoy!
Oh, here's that link again if you didn't click it the last two times!
Hot & Sour Soup from Smitten Kitchen
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!