Hot and Sour Soup with Bean Sprouts

I was feeling like I was coming down with a cold today, so I decided some healthy hot and sour soup would be perfect.  Having never made it before I headed out to the local grocery store and picked up the ingredients (as I live in a smaller rural community I didn't expect to find everything, but surprisingly I did!)  The complex flavours of this soup epitomize Chinese cooking as they include spice, sweet, sour and savoury...absolutely delicious, easy and I must say, I am feeling tons better after eating a bowlful!!!

HOT AND SOUR SOUP WITH BEAN SPROUTS

Ingredients:

1 cup thinly sliced shiitake mushrooms (I bought a pre-sliced package)

1/2 cup enoki mushrooms***

1/2 cup finely sliced bamboo shoots

4 cups miso stock (I bought cubes as there wasn't miso paste available at the store, but you can also use a chicken stock, the soup will just appear lighter in colour)

1/2 package of firm tofu, finely diced

1 tbsp soy sauce

1/2 tsp granulated sugar

1 tsp white pepper

1 tsp salt

2 tbsp seasoned rice vinegar

2 tbsp cornstarch

3 tbsp water

1 tsp sesame oil

1 egg, beaten

2 green onions thinly sliced

1 large handful of bean sprouts

• Place the bamboo shoots and mushrooms into a large pot with the stock.  Bring to a boil, reduce heat, and simmer for 5 minutes.
• Add the soy sauce, sugar, vinegar, pepper, salt and tofu.  Simmer for 3 to 5 minutes.  Mix the cornstarch and water in a separate bowl until well combined.  Add some of the hot stock and stir well.  Gently pour the cornstarch into the soup stirring well.
• Turn the heat off, add the sesame oil, green onions and bean sprouts.  Gently pour the beaten egg into the soup and stir.
• Serve and enjoy!

*If you want a little more heat in your soup, Add 1 tbsp of sambal oelek or dried chili flakes!

** If you are using dried shiitake mushrooms, place them in a bowl, cover with boiling water and leave to soften for 20 minutes.  Drain and use.

***Enoki mushrooms are miniature button mushrooms that grow in fibrous clumps.  Simply pull off the desired amount, trim the ends and use!

Ginger Chicken Stir-Fry

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook!  Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper.  Add chicken, seal bag and turn to coat.  Refrigerate for 30 mins.
• Combine the cornstarch, vinegar, soy sauce and sugar until smooth;  set sauce aside.
• Drain chicken and discard marinade.  In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink.  Remove from the pan and set aside.
• Stir-fry green pepper and onions in remaining oil for 2 minutes.  Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
• Stir sauce mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add chicken and heat through.  Sprinkle with almonds and stir to combine.  Remove from heat.
• Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand.  Don't leave it out of the freezer too long though, as it will go mushy!!*