hot and sour soup

prep time: 20 minutes       cook time: 20 minutes       makes 6 servings

ingredients
3 chinese wood ear (mu er), sliced
6 shiitake mushrooms, sliced
1 small can of bamboo shoots, sticks
2 T red wine vinegar
1 T white or rice vinegar
1.5 T soy sauce
1 T cornstarch
5 c chicken broth
1/2 block of firm tofu, diced in small cubes
2 eggs, beaten
1 tsp sesame oil
2 scallions
1/4 tsp salt
1.5 tsp pepper
1/4 tsp chili oil

directions

1. pour boiling water over mushrooms and wood ear until covered and allow them to soak for 20 minutes.
2. mix both vinegars, soy sauce, salt, pepper, sesame oil, and chili oil together and set aside.
3. open can of bamboo shoots and drain.
4. pour chicken broth into a pot and bring to a boil over high heat.
5. check on mushrooms and wood ear. slice and then reserve the liquid and mix with cornstarch.
6. tofu should be cut into small cubes.
7. add tofu, mushrooms, wood ear, bamboo shoots, vinegar mix, and cornstarch mix to broth. mix and bring back to a boil.
8. once it comes to a boil, remove from heat. while stirring the soup, slowly pour the beaten eggs into the broth to allow it to instantly cook and feather into the soup.
9. serve immediately and sprinkle the scallions over each serving as garnish.

source (my own photo above)

what the pho?!

prep time: 25 minutes       cook time: 15 minutes    servings: 4

ingredients
375 g/13 oz. flat rice noodles (also called rice sticks; i used the medium ones)
5 c beef or chicken broth
5 strips of beef
2 T soy sauce
1 T cooking wine
1 star anise
1 red chili pepper, sliced
green vegetables (i.e. baby bok choy, spinach, napa, etc.)
2 stalks of green onions, sliced
bean sprouts
thai basil
salt & pepper to taste

directions

1. soak the noodles in cold water until you’re ready to use them. once ready, boil a pot of water and put the noodles in for about 1 minute. drain the noodles in a colander and set aside.
2. marinate strips of beef in soy sauce and wine and set aside.
3. put the broth, star anise, and chili pepper in a pot over high heat and bring to a boil. put green vegetables in and reduce the heat to low and cook for 5 minutes.
4. next, add the cooked noodles and strips of beef. cook for 1 minute until beef is slightly pink still.
5. add salt and pepper to taste.
6. serve with bean sprouts and thai basil on the side. sprinkle green onions on top of noodles.

source (my own photo above)