Hot and Sour Noodle Soup
by Sue Lau | Palatable Pastime
This is a Chinese style version of Hot and Sour soup (as opposed to Thai). I do like both types but they are slightly different from each other. The traditional version of Hot and Sour soup does not usually contain noodles. But I added them here because I wanted a shirataki noodle soup and thought giving the noodles a warm bath in hot and sour soup might be just the thing they needed to give it interest.
You see, I have not always been a fan of shirataki noodles. I had bought some around 2005 or so trying to cut back carbs (and like most foods I haven’t tried) give them a chance to be part of my menus. It was a ghastly experience. Not the recipe I used them with—but when I opened the package, my olfactory senses were assaulted with an aquarium-water-like odor. So I have dodged them for quite a long time. And in that time, the noodles since have not smelled that way, but you know what they say about old memories dying hard- I still feel like they need to be surrounded by strong flavors just in case they need to have an off odor to drown it out.
So it is that I tried the noodles this way, and while the noodles shamelessly did not need any type of odor masking, they did seem to enjoy the bath in this spicy-tart broth. And since the noodles in themselves are a bit substantial, I left out the usual meat I normally might put in, relying simply on the flavors in the broth and egg, and it works out well.
Occasionally, I like to serve this soup with crispy wonton strips. You can buy those packaged these days, which is good if you only want a few. But they are quite simple to make: just buy eggroll wrappers, or wonton skins and cut them into thin strips with scissors. Heat oil in a skillet 1-2 inches deep and shallow fry these in hot oil until they puff and turn golden, which only takes a minute or so; then drain them on paper toweling.
Hot and Sour Noodle Soup
- 32 fluid ounces chicken broth or vegetable broth
- 8 ounces tofu shirataki noodles, rinsed and drained
- 1/4 cup dried shredded wood ears
- 1/4 cup very hot water
- 16 ounce can straw mushrooms with liquid
- 1/4 cup shredded bamboo shoots
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon mirin
- 2 teaspoons Sriracha or other hot chili sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
- 1 egg, lightly beaten
- 1 scallion, chopped
- Heat broth in a pan large enough to hold soup and keep at a simmer.
- Rinse and drain shirataki noodles.
- Place dried wood ears in the hot water and set aside for about ten minutes, until they soften, then drain off liquid.
- Stir the ginger, garlic, vinegar, soy sauce, mirin, sriracha, sesame oil and black pepper into the broth.
- Taste for salt balance and spice level; the vinegar amount should make it a little tart- adjust to your taste.
- Add the shirataki noodles and the wood ears to the broth and simmer for 10-15 minutes.
- Add the scallion to the pan and immediately proceed to the next step.
- Stir the soup with a whirling motion and pull out your spoon. While the water still spins, pour the beaten egg into the soup in a thin stream and let it sit for a few minutes undisturbed to cook the strands.
- Serve hot, garnished with crispy wonton strips (if desired).
From the kitchen of palatablepastime.com
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