Good Ol' Fashion Hot and Sour Soup...

Hot and sour has always been one of my all-time favourite comfort soups- a tasty harmony created from hot and sour notes. My father and his brother owned a Canadian Chinese take-out restaurant when I was in my teens and my uncle made the best version of this soup ever! Every time, I made it over the years for friends, family and colleagues, I have never been short of rave reviews. The delicious secret... toban djan- a specialized Szechuan sauce blending chilis and fermented beans... 

Hot and Sour Soup with Udon for a hearty meal!

Uncle King's Hot and Sour Soup
Makes 4 Servings

5 cups of chicken broth
1/4 cup dried black mushroom fungus strips, hydrated in water for an hour

6 dried shiitake mushrooms, hydrated in water for at least an hour, sliced into strips

1/3 cup bamboo shoot strips

1-2 Tbsp. toban djan (chili bean sauce)- the brand I use is Lee Kum Kee

1 Tbsp. each rice vinegar and black vinegar (Chinkiang vinegar)

2 tsp. soy sauce

250 g soft tofu, cut into cubes (if possible let sit in bowl for half hour to extract water; drain-- this will give the tofu more flavour and not dilute your broth)
1 large egg, beaten
1 Tbsp. cornstarch, mixed with 2 Tbsp. water
1 tsp. toasted sesame oil
sliced green onions and cilantro leaves for garnish

NOTE: Add chopped chicken or pork if desired.

Bring the broth to a boil in a medium sauce pot; add both mushrooms and bamboo shoots. Cook for two minutes then add the seasoning: toban djan, both vinegars and soy sauce. Return soup to a boil then add the tofu and cook for two minutes. Add the cornstarch and stir to thicken soup. Remove from heat. Slowly pour egg into the broth in a thin steady stream. Let egg set for 15 seconds, then stir gently to incorporate. Season to adjust flavours to taste and drizzle with sesame oil.

Beautiful clouds of egg floating!

Serve with green onion slices and cilantro.

TASTY SOUP MOMMY!!!

This is a great soup to introduce the taste of piquant to your kids. Start by adding just a little toban djan in the soup pot; the sour notes of the vinegar with a touch of sweet from black vinegar complements and seems to offset and numb its spicy effects. It's such a delicious flavour combination, you may be able to dial up the heat just a bit more next time!

If you are lucky, you may have leftovers which is perfect for hot and sour soup noodles the next day! Use udon or another thick noodle to complement the thick hearty soup base. Readjust the flavours if desired. Slurp and enjoy!

Enjoy a hearty, warming, soul-replenishing hot bowl today!