Hot and Sour Soup

Ingredients

  • 2 tablespoons fresh ginger, finely chopped

  • 2 tablespoons fresh garlic, finely chopped

  • 2- 5 ounce pkgs. sliced shitake mushrooms

  • 2- 1 ounce pkgs. dry black mushrooms

  • 3- 32 ounce boxes vegetable broth, (we prefer Imagine organicNo-Chicken broth)

  • 1/4 cup canola oil

  • 2 cups onions, sliced

  • 2- 4 ounce containers fresh bamboo shoots, drained (find these in the produce section or in Asian markets)

  • 2 tablespoons chili garlic sauce

  • 1/2 cup reduced sodium soy sauce

  • 1 cup rice vinegar

  • 2 tablespoons sesame oil

  • 2 teaspoons kosher salt

  • 1 tablespoon black pepper

  • 3 tablespoons cornstarch

  • 1/2 cup cold water

  • 4 eggs

  • 1/2 pound firm tofu, cut into small squares

  • 1 cup scallions, thinly sliced

  • 1 pound bay scallops

  • 1 pound small shrimp, peeled,70 to 90 count

  • 1 pound squid, cleaned

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 tablespoon sesame oil 

Directions

  • Season seafood in a bowl with salt, pepper, and sesame oil, set aside.

  • Soak dry mushroom in hot water about 30 minutes.

  • Heat oil to medium heat in stock pot, saute onions about 5 minutes, add ginger and garlic, saute 1 minute. Add shitake mushrooms. Drain and thinly slice black mushrooms, add to other vegetables, saute about 2 minutes. Add bamboo shoots, veggie broth, chili garlic sauce, soy sauce, rice vinegar, sesame oil, salt and black pepper. Bring to a boil then simmer for about 10 minutes.

  • Heat large saute pan on high. When hot, add seafood. Quick saute for about 3 minutes.

  • Mix cold water and corn starch, slowly stir into soup, stir and simmer another 5 minutes. Beat eggs in bowl. While soup is bubbling, stir in wide circles and pour eggs in while continuing to stir in wide circles. Cook one more minute, add seafood and tofu, simmer 2 to 3 minutes. Taste for salt, adjust if necessary. Remove from heat, top with scallions.

  • Serves 8 to 10 people. Enjoy!