When I’m sick, I crave hot and sour soup. Since we’re smack in the middle of cold season, I am surely not the only one out there with a nasty bug — so it’s the perfect time for me to give you all this recipe for vegetarian hot and sour soup.
Traditionally, hot and sour soup has a pork or beef base; however, I feel as though earthy dried mushrooms and silky pieces of firm tofu make this soup “meaty” enough. This soup did a fantastic job both in clearing my head and lifting my spirits. The heat from the ginger and pepper cleared my head and sinuses like a charm! It’s so easy to make that I could put it together easily even though I was still really drowsy from my cold medicine. Just a ton of veggies, some herbs and spices, and before I knew it, I was back in bed, all snuggled in blankets and slurping this yummy soup. It was so good, I ate it for three meals in a row!
Now I feel super, this soup is not only delicious, but it’s overflowing with vitamins and antioxidants from all of the veggies. Whether you’ve caught a bug or not, heat yourself up a big bowl of hot and sour soup tonight.
1 oz. dried mixed mushrooms
8 cups water
3 tablespoons sherry cooking wine
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1-1/2 teaspoons kosher salt
1 tablespoon grated ginger
1 pound extra firm tofu, cut into 1/2 inch cubes
2 tablespoons cornstarch
2 eggs, lightly beaten
6 scallions, trimmed and thinly sliced
1/4 teaspoon white pepper
Pure sesame oil, for serving
Place the dried mushrooms in a bowl and cover with 2 cups of boiling
water. Cover and allow to sit for at least 1/2 hour. While mushrooms
reconstitute, prepare the other ingredients.
Remove the mushrooms from the hot water and reserve the liquid for the soup. Slice the mushrooms thinly.
In a soup pot, combine the remaining 6 cups of water with the
reserved liquid from the mushrooms and the sliced mushrooms. Bring to a
gentle boil over medium-high heat. Add the sherry, vinegar, soy sauce,
salt, ginger and tofu. Reduce the heat and allow to simmer uncovered for about
In a small bowl, whisk the cornstarch with about 3/4 cup of hot
broth from the soup pot until cornstarch is dissolved. Pour the mixture
back into the soup pot, stirring to distribute. The soup should thicken
slightly. While stirring constantly, drizzle the beaten eggs into the
hot soup. Add the scallions and white pepper and cook for another minute
Serve hot with a drizzle of sesame oil on top.
Nothing says TGIF like fuzzy socks, some cheerful music, and homemade pizza. If you’ve never made homemade pizza before, I dare you to give it a go. Homemade pizza dough is so easy to make ahead of time and leave in the fridge to rise– and it’s ready to go when you are! I love being able to customize the pizza to my family’s tastes. My mom doesn’t eat very much dairy, so I usually make one pie with cheese, and one without. Not only are my homemade pies much healthier (hello whole wheat deliciousness and fresh veggie toppings!), but nothing beats the smell of fresh pizza baking in my oven. It’s Sunday night, but it’s never too early to start thinking about the next weekend. Don’t you agree?
|stretchy, gooey, bubbly mozzarella cheese
This is a great vegetarian dish to try out — all of you meat lovers will forget all about the pepperoni when you taste this medley hearty mushrooms, sweet onions, and peppery pesto. Top this off with some bubbling mozzarella cheese for one of the most elegant and sumptuous pizzas combinations ever — slightly smoky, a touch salty, with a balance between rich and light taste.
What’s your favorite pizza topping?
|glorious, homemade goodness
Whole Wheat New York Style Pizza Dough
1 cup whole wheat flour
1 1/4 cup AP flour, plus more for dusting
1 tablespoon sugar
1/2 tablespoon kosher salt (about 1 tablespoon)
1 teaspoon instant yeast
1 1/2 tablespoons EVOO
1 cup water
Combine flours, sugar, salt, and
yeast in bowl of an electric mixer with dough hook attatchment. Mix until incorperated.
Add olive oil and water. Run mixer until mixture forms ball
that rides around the bowl.
Transfer dough ball to lightly
floured surface and knead once or twice by hand until smooth ball is
formed. It should pass the windowpane test. Place dough in a covered quart-sized deli container or in a
zipper-lock freezer bag. Place in refrigerator and allow to rise at
least 1 day, and up to 5. Remove from refrigerator, shape into balls,
and allow to rest at room temperature for at least 2 hours before
Adapted from Serious Eats
Pesto Portobello Pizza
1 batch pizza dough
1 tablespoon unsalted butter
1 lb. cremini mushrooms
1/2 of a red onion, thinly sliced
1 cup pesto (homemade or store-bought)
8 ounces fresh mozzarella, sliced into 1/4 inch pieces
1/2 cup grated Parmesan cheese
fresh basil to garnish
- Preheat oven to 500 degrees F
- While the oven is preheating, prepare the toppings. In a
skillet, melt the butter over medium heat and add the sliced mushrooms
and onions. Cook, stirring occasionally with a wooden spoon, until the mushrooms and
onions are soft and browned, 10 to 15 minutes.
- Turn the dough out onto a lightly floured work surface. Divide the
dough into two pieces. Flatten the dough ball into a disk using the palms of your hands. Roll out the dough until it is about ½-inch thick. Transfer dough to a
parchment-lined baking sheet or pizza pan (whichever you are using).
- Spread the pesto over the pizza dough, just as you would pizza
sauce, leaving a ½-inch border uncovered. Spread the mushroom and onion
mixture evenly over the pesto, arrange mozzarella slices on pizza and sprinkle with Paremsan cheeses. Garnish with fresh basil leaves. Place your
baking sheet or pizza pan into the oven.
- Bake until the crust edges brown and the cheese is golden brown in
spots, 8 to 12 minutes. Remove from the oven, slice and serve.
Adapted from Brown Eyed Baker