I started making this soup a few months ago ~ and my only complaint is that I didn't start making it years ago! I always figured hot & sour soup would be really time consuming and the broth would require an endless list of ingredients. As my husband likely isn't reading this - I can carry on, and say this: I was wrong.
This recipe is easy and the list of ingredients is short. The broth is rich and flavourful and really only requires 3 ingredients. Sometimes, when I'm not feeling so hot, I just make a mug of the broth to soothe whatever ails me. There is something about drinking soup out of a mug when you are sick, that seems to make everything that much better.
This bowl of goodness is inspired by a recipe in the Soup Sisters and Broth Brothers cookbook. I haven't made much from the book, but this alone was worth the price of admission! I especially love the flavour of the leeks. They are in the same family as onions and garlic; although milder than both. It's as if you are getting the best of both worlds in this long green vegetable; subtle garlic and onion flavours but nothing too over powering.
To create a bit of a heartier dish, I've chosen to add ramen noodles. You can use which ever noodles you prefer: egg, rice or.... NONE! The soup on it's own is still fantastic. If you are using noodles - cook them separately and if you have left overs, store them separately. This stops them from becoming extremely soggy as they continue to soak up the broth. If you want meat, you can easily add some chicken. Just simmer it in the broth until cooked. Them remove it and follow below instructions - re-adding the shredded chicken at the end.
2 leeks, thinkly chopped (white and very light green parts only)
1" nob of ginger, grated
1 yellow (or any colour) carrot, thinly sliced
4-5 radishes, thinly sliced
3 baby bok choi, thinly sliced
1-2 package ramen noodles (or whichever kind you prefer)
2L of broth (I used beef, but any kind will do the trick)
5 tbs worcestershire sauce
1 tbs apple cider vinegar
sesame oil, drizzle
thai red hot pepper - to taste
Heat a small amount of coconut oil in a soup pot. Saute the leeks for a few minutes over medium heat, careful they don't burn. Add the broth, apple cider vinegar, worcestershire sauce and ginger. Bring to a boil and leave to simmer for 15 mins, stirring occassionally. Add the remaining vegetables and simmer for another 5 mins. Meanwhile, cook the ramen noodles (in boiling water for 4 minutes). Divide the noodles between bowls, ladel the broth over them. Drizzle with sesame oil and top with some chopped cilantro. Sprinkle some chopped hot pepper if you like some heat. These little guys pack a punch - so be careful!