It could be a cold. Maybe allergies. Maybe H1N1. (Don’t watch Contagion when you’re sick.) Maybe my body was mercifully waiting until my World Cup excitement ended before unleashing an army of congestion upon me. Whatever it is, I’m feeling under the weather and generally bummed out.
Plus, I can’t taste anything. Noooooo.
Times like this, I need something with a crisp, bright, sour flavor that I can actually taste. I require serious spice, something to make me sweat and clear me up. I crave hot chicken broth. I feel like I should eat some vegetables, so hey, let’s throw those in, too. Sounds like we’re making a classic hot ‘n sour soup. Quick, let’s do it before my generic brand antihistamine kicks in and things get weird!
You will need:
- 1 tsp sesame oil
- 2 cloves garlic, finely chopped
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp (or more) Sriracha / hot sauce of your choice
- 1 tsp cornstarch, stirred into 2 tbsp water
- handful sliced scallions, for serving
Plus vegetables and/or protein of your choice. I used:
- handful spinach, chopped
- ¼ cup peas
- 1 carrot, julienned
- cubed tofu
This is an easy one. Start by heating the sesame oil in a small pot over medium heat. Add the chopped garlic and let it sizzle for a minute. Add the chicken broth, soy sauce, vinegar and hot sauce. Bring to a gentle boil.
Throw in your vegetables, stir and reduce heat to low. Allow the soup to gently simmer until the vegetables are cooked to your liking. (If you’re using tofu, you can add this when you add the vegetables. For chicken or beef, pre-cook the meat before adding to the soup. For shrimp, add this last and let cook for 3-5 minutes until done.)
Throw in the cornstarch mixed with water and allow the soup to simmer for another 2 minutes. The cornstarch will thicken the soup a bit. Top with the sliced scallions just before serving.