Hot and Sour Soup

Happy Chinese New Year!  I love a good bowl of hot and sour soup, but it is difficult to find restaurants that have a vegetarian one.  Over the years, I have tried many recipes and adjusted and adjusted.  It is different every time I make it, but here is the gist.

2 T. sesame oil
1/2 onion, sliced
4 cloves garlic, minced
1 T. ginger, minced
1 carrot, julienned
1/4 c. bamboo, julienned
1/2 c. mushrooms (shitake, crimini, woodears), sliced
1 quart broth (veggie, miso, chicken)
1/3 c. rice wine vinegar
2 T. soy sauce
red pepper flakes or fire oil, to taste
white pepper, to taste
2 T. cornstarch or arrowroot powder
1 egg, beaten
2 green onions, chopped
1/2 c. kale, de-ribbed and finely sliced

Sauté onion, garlic, and ginger in sesame oil until softened.
Add veggies (feel free to diversify) and sauté 5 minutes.
Add broth, vinegar, soy sauce, and spices/fire oil. Bring to a simmer and let cook for another 5 minutes. Taste and adjust vinegar, soy, or spice to your desire.
Make a slurry with cornstarch/arrowroot and some of the broth in a measuring cup. When smooth, add to simmering soup and allow to thicken for several minutes.
Remove from heat and slowly drizzle egg in using a spiral pattern.  Let sit for a minute, then add kale and green onions and give the soup a gentle stir.  Serve with an extra drizzle of sesame oil.


I often don't have bamboo shoots and many times I use celery or jicama to give it a crunch.  Tofu or a cooked meat can be added for more protein.  Kale isn't classic in a hot and sour soup, but I really like it!