The Hotter the Better

When I was engaged and working out like a maniac for the wedding, one of my favorite things to do with my roommate  and my fiance at the time (now hubby!) was take a night off from working out, order in Chinese food, and marathon The Big Bang theory. I partially blame TBBT because in the opening they're always eating some sort of takeout and it ALWAYS made me want chinese food. And the one dish we always ordered, no matter what, was hot and sour soup.

Unfortunately, where we live now there is no Chinese restaurant. No kosher one, anyway. Going from living down the block from a great kosher place that delivered processed MSG (and sushi!) right to your door to a place with no delivery available is great in some ways (waistline) and not so great in other ways (tastebuds). Over shabbat, we ate at a friend's house, and for dinner, what was served? Yup. Hot and sour soup. Homemade. Delicious. Why did it never occur to me before that this could be done? Brilliant. Ladies and gents, I give to you, homemade hot and sour soup. MSG not included.

Hot and Sour Soup

Serves 2 generously, 4 as a first course for a meal

Ingredients
4 cups chicken stock
1 cup sliced shitake mushrooms (shitake are best, but any fresh mushrooms will do)
2 teaspoons fresh ginger root
3 tablespoons soy sauce
2 cloves garlic, crushed
1/4 teaspoon red pepper flakes (more if you like heat!)
1/2 tablespoon garlic chili sauce
1 block of firm tofu, slice into thin pieces
3 tablespoons red wine vinegar
2 tablespoons cornstarch
2 eggs, beaten

In a large stockpot, combine the chicken stock, mushrooms, ginger, soy sauce, garlic, red pepper flakes, garlic chili sauce, and tofu. Simmer for 10 minutes. 

It's getting hot!

Prepare the vinegar and cornstarch. In a small bowl, whisk together the vinegar and cornstarch together in a bowl. 

Oh, hello messiest cornstarch mixture ever. Nice to see you.

After the soup has simmered for 10 minutes, pour the cornstarch mixture into the soup. Let simmer for 5 more minutes. In a small glass beat two eggs together. 

Oh, hello eggs. Nice to see you.

Drizzle the eggs into the simmering soup. They will break apart and ribbon. This is what you want. At this point, the longer the soup simmers, the more the flavors will combine and meld. Taste after 10 minutes and see how it is. When you're ready, dish it out and eat hot. 

Love and a beaten egg,

Dalia