Let’s hear it for eating locally. This hot and sour soup, adapted from Food & Wine, features tofu straight from 06457: The Bridge.
For years, I’ve known tofu is made right here in my hometown–Middletown, CT–but up till a few weeks ago, I hadn’t tried it. Check their website’s “where to buy” tab for availability near you. Locally, you can pick some up at It’s Only Natural Market downtown in the North End.
I’ve made this recipe three times already and love it. Tonight I used chicken instead of pork and was really pleased with the result.
HOT & SOUR SOUP, 06457
2 tablespoons canola oil
1 boneless, skinless chicken breast, cut in chunks
4 scallions, thinly sliced (reserve 1 scallion for garnish)
1-inch piece of fresh ginger, peeled and minced
1 garlic clove, minced
1 quart chicken broth (I used Stew Leonard’s organic)
15 oz. tofu from The Bridge, rinsed, drained and sliced
4 white mushrooms, sliced
handful of bamboo shoots or water chestnuts, rinsed and sliced
¼ cup rice vinegar
¼ cup soy sauce
2 teaspoons sugar
2 teaspoons sriracha
½ teaspoon freshly ground black pepper
½ teaspoon white pepper
1 tablespoon sesame oil
2 teaspoons cornstarch
2 eggs, lightly beaten
In a large saucepan, heat the canola oil. Add the chicken, 3 out of the 4 scallions, ginger and garlic. Stir-fry over medium heat till the chicken has cooked through.
Add the chicken broth and bring to a simmer. Add the tofu, mushrooms, bamboo shoots or water chestnuts, rice vinegar, soy sauce, sugar, sriracha, pepper and 2 teaspoons of the sesame oil. Return soup to a simmer.
Whisk the cornstarch with 2 teaspoons of water, then whisk into the soup. Next, whisk in the eggs and simmer for 1 minute. In each bowl, add a swirl of sesame oil and sprinkle with the remaining sliced scallion.
Now tell me you don’t think this is far better than most hot and sour soups you’ve had in restaurants. Ever.
Sending you a picture postcard from 06457, home of The Bridge and Katty’s Kitchen.