Who gets a cold in the middle of a 90 degree week? This girl, apparently.
I can hardly remember the last time I had a cold, nevermind the last time I had a please-just-kill-me-now-and-put-me-out-of-my-misery kind of cold. I blame 4 days of partying on vacation followed by 12 hours of traveling in enclosed spaces.
In any case, I had a pretty miserable week. And by the end of it, despite the temps outside, all I really wanted was a big steaming bowl of soup.
My sister made a version of this soup for me back when I lived in Daytona. I loved it and I’m kind of surprised it’s taken me this long to make it. I changed a few things, but it’s the same gist. And oh so good. I was afraid Nick would be weirded out by the tofu (truthfully even I was a little weirded out when slicing up the jiggly stuff), but to my surprise he loved it! And I mean a three huge servings kind of love!
Hot and Sour Soup
- 2 tsp olive oil
- 2 tsp dark sesame oil, divided
- 1/4 tsp red pepper flakes
- 1 pkg sliced mushrooms
- 3 garlic cloves, minced
- 1 tbsp minced or grated fresh ginger
- 1 (32oz) carton vegetable broth
- 2 1/4 cups water, divided
- 1/2 cup rice vinegar
- 1 tbsp soy sauce
- 1 tsp fresh ground black pepper
- 1/2 lb firm or extra firm tofu, diced
- 2 1/2 tbsp cornstarch
- Salt, to taste
- Cayenne pepper, to taste
- 4 egg whites lightly beaten
- 1/2 cup chopped green onions
- 1/4 cup minced fresh cilantro
Heat olive oil and 1 tsp sesame oil in a large pot over medium heat. Add red pepper flakes and cook 1 minute. Add mushrooms and saute until soft and browned. Add garlic and ginger and continue sauteing 1-2 minutes, until fragrant.
Add vegetable broth and 2 cups water. Bring to a boil, then reduce heat and simmer 5 minutes. Add vinegar, soy sauce, pepper and tofu, and simmer another 3 minutes. In a small bowl, whisk together remaining 1/4 cup water and cornstarch. Add to pot and continue simmering 3 additional minutes, stirring frequently. Season to taste with salt & cayenne (I like it spicy, so I used about 1/4 tsp cayenne).
Slowly stream egg whites into the pot while stirring continuously. Remove pot from heat and stir in green onions, cilantro, and remaining 1 tsp sesame oil.
I don’t know if it was the soup or the obscene quantity of Dayquil, but I’m finally feeling much better! As much as I hate being sick, I’m glad I finally had an excuse to make this super delicious soup!