Friday, November 18, 2011
Hot and Sour Soup
Today was gloomy, cold, and gray. My little guy and I busied ourselves by strolling through store aisles, stocking up on thermal jammies, fruity shampoo, and undershirts. When we got home, I suggested making soup. He totally lit up, which is just like, the best thing ever.
Hot and Sour Soup is the last hot soup on my checklist of Moosewood soups! I have to admit, I put it off because it didn't sound all that good. One bad batch of hot and sour soup will stay with you forever.
There are dried mushrooms in this soup, which you bring back to life with a dose of boiling water. The mushrooms mingled in a soup pan with water, Chinese rice wine vinegar, apple cider vinegar, salt, and pieces of firm tofu. The original recipe called for soy sauce but we were plumb out. After everything simmered, we dropped a scrambled egg into the soup, which was like watching a flower blossom. Very cool!
Little guy was a bit coy about eating this soup. "I don't care for mushrooms," he reminded me (Yes, he actually said that; he's a very serious 4 year-old). But once the scent of salty soup filled the kitchen, he was persuaded. We drizzled a little sesame oil over our bowls.
Evidence of our day is all over the picture. A crumpled cloth napkin. Remnants of squash on the lower lip. A cherry scented eraser. Uncombed hair, extra crumpled from running in the rain.
We got brave and taste the soup ... not bad! The mushrooms were a little funky, but the soup was warm and salty, just the way I like it. Little guy liked it too.