26 Dec Sweet & Sour Soup
Soup season can get stagnant, so spice up your weeknight cooking with our slightly spicy and intensely flavorful take on hot and sour soup featuring our White Peach Vinegar. Not dish just for a restaurant outing anymore, let us guide you into a delicious, warming, bowl of mushroom-laden soup. Recipe courtesy of Kourtney Paranteau.
Heat olive oil over medium heat and sauté the garlic, lemongrass, and ginger for four minutes.
Add your sliced mushrooms and jostle them in your pan until soft (about three minutes) before soaking them in both vinegar and soy sauce.
Add your fresh basil and spinach to the pan and cook until both leaves darken (about two minutes), before mixing the chili crisp into the pan.
Raise the temperature to medium-high and stir 1 ½ cups of whichever broth you chose into the soup.
Allow the flavors to combine for five minutes before slowly drizzling the corn starch slurry into the pot. As the soup changes color and thickens, continue to stir being mindful of no cornstarch chunks or bits.
With the whisked eggs in one hand and your spoon in the other carefully drizzle the egg into the soup and stir the pot in a gentle, circulate motion- do not change the direction you stir. The eggs will form ribbon-like tendrils.
Remove from heat, add tofu to the pot and serve into four equal bowls, topping with scallion, sesame seeds, and more chili crisp if you like your soup spicy.
Enjoy!
Ingredients
Directions
Heat olive oil over medium heat and sauté the garlic, lemongrass, and ginger for four minutes.
Add your sliced mushrooms and jostle them in your pan until soft (about three minutes) before soaking them in both vinegar and soy sauce.
Add your fresh basil and spinach to the pan and cook until both leaves darken (about two minutes), before mixing the chili crisp into the pan.
Raise the temperature to medium-high and stir 1 ½ cups of whichever broth you chose into the soup.
Allow the flavors to combine for five minutes before slowly drizzling the corn starch slurry into the pot. As the soup changes color and thickens, continue to stir being mindful of no cornstarch chunks or bits.
With the whisked eggs in one hand and your spoon in the other carefully drizzle the egg into the soup and stir the pot in a gentle, circulate motion- do not change the direction you stir. The eggs will form ribbon-like tendrils.
Remove from heat, add tofu to the pot and serve into four equal bowls, topping with scallion, sesame seeds, and more chili crisp if you like your soup spicy.
Enjoy!