Pan-Asian Hot and Sour Soup
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
Soup
- 1 bunch green onion, chopped
- 3 fresh garlic cloves, crushed
- 1 green pepper, chopped
- 118.29 ml baby carrots, chopped
- 1 large white cabbage
- 118.29 ml bamboo shoot, in water
- 236.59 ml dried shiitake mushroom
- 473.18 ml diced tomatoes
- 946.0 ml beef stock (not broth)
- 473.18 ml chicken stock (not broth)
- 29.58 ml olive oil
- 118.29 ml low sodium soy sauce (can be adjusted to taste)
- 118.29 ml mirin or 118.29 ml sushi rice vinegar
- 0.25 ml ground ginger
- 0.25 ml cracked red pepper
- 0.25 ml black pepper
- 0.25 ml white pepper
- 0.25 ml dried mustard
-
Optional Garnish or Proteins
- 226.79 g package firm tofu, cut into strips, stir fried or 226.79 g cooked shrimp
- lime wedges or cooked and drained noodles
directions
- Let Shiitake mushrooms soak in bowl of warm water for 30 minutes. If Shiittake is fresh, skip this step.
- Slice mushrooms into strips.
- Chop onion, green pepper, cabbage, carrots.
- In stockpot, add oil, garlic, onion, green pepper, and carrot. Saute over medium heat until soft.
- Add cabbage, stir for a few minutes to soften.
- Add beef stock, chicken stock, tomatoes, soy sauce, mirin, and spices. Stir.
- Increase heat to bring to boil. Then add bamboo slices and sliced mushrooms.
- Cover stockpot and simmer for 20 to 30 minutes over medium low heat.
- Serve in soup bowls, if using noodles, cook them separate and add to soup now. Top with protein, next the bean sprouts, lime wedge, and finally the cilantro.
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RECIPE SUBMITTED BY
I'm just a twenty-something girl who loves to eat, drink, and live life to the fullest. I have some professional cooking experience, but still a neophyte in my eyes.
If I could work with anyone in the food business, it would certainly be Anthony Bourdain. He's my food guru. Not to mention I have a huge crush on him as well.
5 items that appear frequently in my cooking:
1. Loads of Fresh Garlic
2. Green Onion
3. Anchovies
4. Sriracha
5. Fresh Thyme