I think these five days are the most awkward five days of the year.
Christmas is over, we are slugging around in food comas, preparing New Years' resolutions, taking down decorations yet we are faced with another two days of vacation. Don't get me wrong, I am not complaining. It is just that these days of pretending to work in between are just awkward. I find that, when in this post holiday rut, my cooking also experiences a bit of a rut as well. I'm way too tired of white meat. I actually think my body will reject any white food. Not to be racist, but chicken, turkey, mashed potatoes. I have had enough!
For years I had been a loyal supporter of the wonton soup. When faced with the question of your pre-game meal at any Chinese restaurant, most yield to the wonton. After all, who as I child wants egg drop soup, or even worse hot and sour soup? As a child, I would run my War Heads under the sink to rinse off the sourness, so sour in my soup was a no go. Another factor in determining the wonton as winner was the heartiness of the meal. Whenever I am at a white table clothed Chinese joint, I am always on the brink of starvation. Therefore, the wonton soup, which literally provides you with two to three dough wrapped meatballs definitely helps curb the hunger, and also helps me refrain from eating my body weight in fried noodle chips and duck sauce.
But on one fine day I discovered it. I unveiled the most delicious taste I could possibly choose for my palette. The soup I slandered in the paragraph above is one of my all time favorite foods. The hot and sour soup. As I have grown older my taste buds crave spice and they also crave vinegar. I have mentioned it before but my cravings for vinegar are so strong I once Googled it, and Web MD said I may have brain cancer. True story. Now, I don't Google my cravings. Hot and sour soup is everything I could dream of in a simple soup and the best part about it is that it is so easy to make. Also, I bet you can make it without taking a trip to the grocery store. The day after Christmas I stood in my kitchen unable to decide what could satisfy my hunger. I knew right away when the thought came to my mind that I made a good decision.
For years I had been a loyal supporter of the wonton soup. When faced with the question of your pre-game meal at any Chinese restaurant, most yield to the wonton. After all, who as I child wants egg drop soup, or even worse hot and sour soup? As a child, I would run my War Heads under the sink to rinse off the sourness, so sour in my soup was a no go. Another factor in determining the wonton as winner was the heartiness of the meal. Whenever I am at a white table clothed Chinese joint, I am always on the brink of starvation. Therefore, the wonton soup, which literally provides you with two to three dough wrapped meatballs definitely helps curb the hunger, and also helps me refrain from eating my body weight in fried noodle chips and duck sauce.
But on one fine day I discovered it. I unveiled the most delicious taste I could possibly choose for my palette. The soup I slandered in the paragraph above is one of my all time favorite foods. The hot and sour soup. As I have grown older my taste buds crave spice and they also crave vinegar. I have mentioned it before but my cravings for vinegar are so strong I once Googled it, and Web MD said I may have brain cancer. True story. Now, I don't Google my cravings. Hot and sour soup is everything I could dream of in a simple soup and the best part about it is that it is so easy to make. Also, I bet you can make it without taking a trip to the grocery store. The day after Christmas I stood in my kitchen unable to decide what could satisfy my hunger. I knew right away when the thought came to my mind that I made a good decision.
6 cups low sodium chicken broth
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon worchestire sauce
3 tbsp corn starch
1 tbsp sriracha
2 eggs well beaten
3 green onions diced
In a large stock pot bring chicken broth to a simmer over medium high heat reserving 1/4 cup for later. Add in mushrooms, soy sauce, vinegar, sriracha, worchestire sauce, and ginger. Continue to cook for five minutes. In a small bowl mix the leftover 1/4 cup of chicken broth and corn starch until fully combined. Slowly add to the soup and mix well. This will thicken the soup. Gently stir the soup and add in the beaten eggs. Continue stirring so that eggs are stringy. Remove from heat and add in the green onions. Serve immediately.
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon worchestire sauce
3 tbsp corn starch
1 tbsp sriracha
2 eggs well beaten
3 green onions diced
In a large stock pot bring chicken broth to a simmer over medium high heat reserving 1/4 cup for later. Add in mushrooms, soy sauce, vinegar, sriracha, worchestire sauce, and ginger. Continue to cook for five minutes. In a small bowl mix the leftover 1/4 cup of chicken broth and corn starch until fully combined. Slowly add to the soup and mix well. This will thicken the soup. Gently stir the soup and add in the beaten eggs. Continue stirring so that eggs are stringy. Remove from heat and add in the green onions. Serve immediately.
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