Recently people have been asking me how I can make so much food and I have answered, because I have to eat. I suppose most people do not make their own food but I do. I have been for years. I do take time off here and there but most of the time I make my own food and right now it is all Asian-inspired, all the time. So yesterday when we were hit by a giant snowstorm:
I once again became a prisoner in my own home. How can I escape this horrid cold and snowy reality? By making hot and sour soup! Many times my family members would order this treat from Chinese restaurants and I could not. The soup was always too “hot” for me and would hurt. Oh the joy and liberation of making your own food, I can make it perfect for my sensitive palette. Not to mention get those internal fires burning to fight off winter’s cruelty.
I was inspired by Tyler’s Ultimate Hot & Sour Soup recipe but went way, way off the map. I mean, where on earth am I going to find cloud ear mushrooms? So I picked up a mix of dried mushrooms and softened them in some boiling water and let them sit for around 20 minutes.
I brought the soup to a boil and then let it simmer for 7 minutes. Then I added half a brick of extra firm tofu cut into tiny cubes and cooked for a few minutes. I dissolved 3 tbsp of cornstarch in 1/4 cup of water and then added it to the simmering broth until it thickened.