Gluten Free Hot And Sour Soup

I've been trying to get rid of whatever bug I caught three weeks ago... I finally thought I should make a comforting soup that will warm me up and hopefully bring back my appetite. In the end I chose to make a Hot And Sour Soup. It's actually kind of funny since I used to avoid this soup when I was younger. It was probably because my parents always had it at their restaurant but I do remember during the winter a lot of customers would order this when they were not feeling well. I later asked my father why this soup and not the others... His response was that he always added in ginger and white pepper to this soup so if they did have a cold or cough it would most definitely help with any cold symptom. Well I thought I would give it a try myself today except my version would be gluten free.

Gluten Free Hot And Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

*For a vegetarian version of Hot and Sour Soup, leave out the chicken meatballs.

Serves 6 - 8

Ingredients:

·         1 cake tofu (fresh, if possible)

·         Meatballs:

·         1 pound ground chicken

·         1 tablespoon soy sauce (gluten free)

·         1 tablespoon oyster sauce (gluten free)

·         1 teaspoon sesame oil

·         1 teaspoon tapioca starch (or cornstarch)

·         4 ounces bamboo pith (rehydrated and chopped) *optional*

·         2 cloves minced garlic

·         1 tablespoon minced ginger

·         Other:

·         1/2 cup bamboo shoots

·         2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

·         (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

·         1 small handful dried lily buds

·         6 cups water (or 6 cups chicken broth)*

·         1 to 2 teaspoons dried pepper flakes

·         2 teaspoons salt, or to taste

·         2 tablespoons granulated sugar

·         2 tablespoons soy sauce

·         1/4 cup red rice vinegar, white rice vinegar, or red wine vinegar ( I prefer champagne vinegar)

·         1 tablespoon sesame oil

·         1 Tbsp cornstarch dissolved in 1/4 cup water

·         2 eggs, beaten

·         1 green onion, finely chopped

·         White pepper to taste (no more than 1 tablespoon)

·         Hot chili oil, to taste, optional

Preparation:

Mix meatball ingredients and form meatballs to about one inch to one and a half inch diameter.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.

Bring the water or broth to a boil. When it is boiling, add the chili flakes, bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the meatballs.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
If needed adjust seasoning to personal taste.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.*