Saturday, 9 August 2008

Hot and Sour Vegetable Soup

Come in, come in!
How was your first day of the Olympics? Are your legs sore? Here, sit down.

I know you are watching what you eat this week, I just made a simple soup to relax you and soothe your tired limbs. Tomorrow you will be right as rain.

The soup? Just lots of vegetables from the fridge and pantry with tons of great seasonings. Chinese cooking is all about resourcefulness. Nothing goes to waste and this soup has a little of everything that I had on hand.

Now, sit back and try some. Put your feet up.

Hot and Sour Soup
5 cups veggies, chopped - I used zucchini, carrots, celery, fennel, and brown mushrooms.
2 cups tender herbs/veggies, chopped - I used cilantro, Chinese chives and arugula.
1200 mls chicken or vegetable stock
Quick cooking Asian noodles - optional
Crunchy chow mien noodles for garnish

1 onion, chopped
6 cloves garlic, chopped
1 inch ginger, minced
4 Thai chillies or other hot chillies, minced
1-2 tbsp dry shrimps
1/2 tsp Sichuan peppercorns

2 tbsp cornstarch mixed with 1/2 cup soy sauce
2 tbsp sesame oil
1/4 cup rice wine vinegar
1 tsp Chinese 5 spice powder

In a large wok, heat up a couple of tablespoons of vegetable oil.

Add onions and stir fry until starting to brown and soften.

Add the rest of the aromatics. Stir frequently.

When softened and fragrant, add vegetables.

Stir fry for about 5 minutes or until tender, and add stock.

When starting to simmer, add seasonings. Stir frequently.

Add noodles if desired.

When soup starts to simmer again add tender herbs and vegetables.

When soup is cooked to desired consistency - adjust seasonings and serve in large bowls garnished with crunchy chow mien noodles.

I am so glad you stopped in for a bite this week in My Kitchen, My World. I wish you all the best of luck in the games this week.