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284-mL can chicken broth
3 cups water
2 tbsp minced fresh ginger, or 1 1/2 tsp grated fresh ginger
10-g pkg dried sliced mushrooms, such as porcini
1 tbsp soy sauce
2 tbsp rice vinegar
1 tsp granulated sugar
1/2 to 1 tsp hot chili-garlic sauce, or Tabasco sauce
1 tsp dark sesame oil
1/2-in. bundle very thin rice-stick noodles, about 20 g
180-g silken tofu, bay scallops or shrimp
3 green onions
Combine broth, water and ginger in a large saucepan. Then rinse mushrooms under cold running water and add. Stir in soy sauce, vinegar, sugar, 1/2 teaspoon (2 mL) chili-garlic sauce and sesame oil. Bring to a boil.
Break noodles so they measure about 4 inches (10 cm) long. Add to soup. Simmer over medium heat, uncovered, just until noodles are as tender as you like, about 8 minutes. Meanwhile, dice tofu or peel shrimp. Thinly slice onions diagonally. Stir tofu, scallops or shrimp into soup once noodles are almost tender. Continue simmering, covered, just until tofu is hot, scallops are opaque or shrimp are bright pink, about 3 minutes. Stir in onions. Taste and add more chili-garlic sauce for fire or vinegar for zip.
Calories 93, Protein 7.1g, Carbohydrates 9.6g, Fat 3.3g, Fibre 1.3g, Sodium 761mg.
This version of hot-and-sour soup skips the cornstarch that makes some commercial varieties of this Asian favourite thick and gloppy.