It is still too cold outside. Sunny, no snow, but too cold. I still have remnants of a lingering cold so I still eat many blistering hot brothy soups.This one is a clean Chinese hot and sour noodle soup, with fresh ingredients made from scratch.
- 1 quart water
- 1 ts vegetable bouillon (like Rapunzel organic bouillon)
- 1 TB light soy sauce
- 1 TB organic shoyu
- 1 TB Chinkiang black vinegar (or balsamic vinegar)
- 1 TB dry sherry
- 1 fresh hot pepper, diced
- 1 in fresh ginger, peeled and cut into thin strands
- 1 oz brown rice noodles
- 1 baby bok choy
- a few fresh shitake mushroom, sliced
In a large pot, heat the water and add the bouillon, making a hot vegetable broth. Add the soy sauces, the vinegar and cherry as well as the diced hot pepper and the fresh ginger. Cook for about 2-3 min. Add the baby bok choy leaves, the shitake and the rice noodles.
Rice noodles typically take only about 1-2 min to cook. Once they are cooked, it’s ready to serve!
Traditionally, cornstarch would be added to thicken the soup, and also the hot pepper and ginger would be fried in oil first before adding the broth, but I like it light and clean this way.