What's for Dinner, Thurs., Dec. 5, 2024

[irisblue]

1. Hot and Sour soup and decafe tea

https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/


8 cups chicken broth or vegetable broth
8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded>>>I used button mushrooms today
1 (8-ounce) can bamboo shoots, drained (optional)>>>if you add these rinse them
1/4 cup rice vinegar, or more to taste
1/4 cup low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce



Instructions
Set aside ¼ cup of the chicken or vegetable broth for later use.
Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.

1/4 cup cornstarch
2 large eggs, whisked
8 ounces firm tofu*, cut into 1/2-inch cubes
4 green onions, thinly sliced>>>I used sliced Vidalia onions
1 teaspoon toasted sesame oil
Kosher salt and white pepper (or black pepper)

I put in a handful of shredded carrots & another handful of frozen spinach just for color

I have been making variants of this soup for 20 +yrs, so I eye ball amounts. If you have leftover chicken or pork roast, you can shred that into the soup.