Hot and Sour Soup for Lunar New Year
As the cold winds sweep through and the Lunar New Year approaches, I find solace in a steaming bowl of homemade Hot and Sour Soup. This isn't just any soup; it's a celebration of resourcefulness, using kitchen scraps and a touch of homemade magic. Join me on a journey through my version of this classic Chinese dish, born from the heart of leftovers and seasoned with the warmth of tradition.
Ingredients:
8 cups Veggie Scrap Broth
8 Shiitake Mushrooms
1 Cauliflower Stem
¼ cup Pineapple Vinegar
¼ cup Soy Sauce
½ cup Textured Vegetable Protein (TVP)
1 Knob of Grated Ginger
¼ cup Cornstarch
1 Block of Tofu
Soybean Curds
The Broth:
Begin by simmering your veggie scraps – carrot peels, onion ends, and celery leaves – in water to create a rich and flavorful broth. Strain the broth, and you're ready to build the foundation of your Hot and Sour Soup.
Vegetarian Protein Power:
In a separate bowl, rehydrate the textured vegetable protein (TVP) with some hot water. This plant-based protein will add a hearty element to your soup, making it a wholesome and fulfilling dish.
The Star Ingredient – Cauliflower Stem:
Dice the often overlooked cauliflower stem into bite-sized pieces. This humble addition not only reduces waste but adds a delightful crunch to your soup, making it a star ingredient that elevates the entire dish.
Umami Magic with Shiitake Mushrooms:
Slice the shiitake mushrooms and add them to the pot, bringing a deep umami flavor to the soup. Shiitakes also infuse the broth with a rich, earthy essence, enhancing the overall taste.
The Tangy Zing of Homemade Pineapple Vinegar:
Pour in a quarter cup of your homemade pineapple vinegar, adding a tangy zing that perfectly complements the richness of the broth. This home-crafted vinegar transforms the soup into a delightful symphony of flavors.
Texture and Protein Play:
Dice the tofu and add it to the pot alongside soybean curds, providing contrasting textures and additional protein to make the soup heartier.
Flavor Harmony – Soy Sauce and Ginger:
Incorporate a quarter cup of soy sauce for a savory depth, and a knob of grated ginger for a kick of warmth and freshness. Allow the soup to simmer, letting the ingredients meld together into a harmonious blend.
Thickening Agent – Cornstarch:
Create a slurry with cornstarch and water to thicken the soup to your desired consistency. This step ensures a velvety texture that coats each ingredient with flavor.
As you ladle this steaming bowl of Lunar New Year Hot and Sour Soup, savor the harmonious blend of flavors and the creativity born from kitchen scraps. This dish not only warms your soul in the cold climate but symbolizes the abundance and joy that the new year brings.
May your Lunar New Year be filled with flavorful adventures and delightful surprises! Gong Xi Fa Cai!
