Hot and Sour Soup with Dumplings

by | Jan 1, 2023 | Asian, Classics, Healthy(ish), Recipes

Hot and Sour Soup with Dumplings

After the holiday parties and festive dining extravaganzas wind down, I find myself seeking easycomfort dinners. This hot and sour soup represents a fusion of two beloved takeout classics—hot and sour soupand Chinese dumplings. The result is a satisfyingly uncomplicated andsubstantial dinner option. Furthermore, soup season in Florida is fleeting, making it all the moreimperative to relish the cooler weather while it lasts.

About this Recipe

By: Mrs.Kossenfloffer

My husband is an omnivore, with only a few dishes he doesn’t enjoy — and green bean casserole is high on that list. According to him, it was a staple at many holiday dinners of his youth, but it always seemed like a pile of tasteless green goo. My mother also looked down her nose at this ubiquitous dish, and now, as an adult, I get it. If I indulge in something loaded with calories, fat, and salt, it needs to hold more promise than a can of Campbell’s cream of mushroom soup. So, on a dreary Sunday, I began crafting a casserole that would feel right at home on even the most elegant holiday table. Here, bougie mushrooms, Parmesan cheese and a hint of anchovy bring a much-needed dose of umami to balance the richness. But I still stick with the French’s fried onions. I have made my own, but that’s a job-and-a-half that most holiday cooks don’t have time for. This recipe isn’t for the faint of heart, but you can tackle some prep in advance.

Ingredients

 

  • 3 tablespoons vegetable oil

  • 8ounces cremini mushrooms, sliced

  • 1–inch piece of ginger, grated

  • 3 garlic cloves, grated

  • Kosher salt and freshly ground black pepper to taste

  • 1/2 teaspoon white pepper or ground

  • 2 quarts low–sodium chicken broth

  • 1/3 cup low–sodium soy sauce

  • 1 8–ounce can bamboo shoots, cut into matchsticks

  • 7 ounces tofu cut into rectangular bite–size pieces

  • 12–15 frozen dumplings or gyoza

  • 3 eggs scrambled

  • 1/4 cup cornstarch

  • 3 tablespoons distilled white vinegar1 bunch scallions, thinly sliced, divided

  • Hot peppers, thinly sliced for garnish

Step by Step Instructions

 Step 1: 

Heat 2–3 tablespoons of vegetable oil in a large pot over medium heat. Add the slicedmushrooms and sauté until the mushrooms are golden brown. Add half the scallions, ginger and garlic and sauté until fragrant—about 1 minute

Step 2: 

Pour in 2 quarts of low–sodium chicken broth into the pot. Stir well and bring the mixture to a gentle boil.

Stir in 1/3 cup of low–sodium soy sauce. Add the bamboo shoots to the pot. Let the soup simmer for about 10 minutes to allow the flavors to meld.

Slowly drizzle in the beaten egg while continuously stirring the soup in a circular motion. Add the tofu pieces to the simmering soup.

Step 3:

In a small bowl, mix 1/4 cup of cornstarch with 1/4 cup of water to create a slurry.

Slowly pour the slurry and the white vinegar into the soup while stirring continuously. Depending on how thick you like it, you might not want to add all of the slurry. Allow the soup to simmer to reach the desired consistency

Step 4:

Carefully place the frozen dumplings or gyoza into the soup. Cook untilthe dumplings areheated through and cooked according to package instructions. Serve in bowls and top with remaining scallions and sliced hot peppers.