Hot & Sour Soup
I’ve fallen in love with this soup over the past few months. It is the perfect antidote for when you finally catch that winter cold or when you want to detox from all the holiday feasting but a salad is awfully unappealing on these chilly winter nights.
This soup is packed with protein and nutrients, the tangy vinegar is refreshing and the spice will warm your insides in the most wonderful way. And I forgot to mention this baby can come together in no time, it doesn’t need to simmer for hours like so many soups these days.
The first time I tried hot and sour soup was at my first job when I was seventeen. It was an Asian Fusion restaurant that offered hibachi, sushi, and classics like beef and broccoli.
I was hired as a hostess and I knew nothing about the restaurant industry at all which was fine because the owners of the restaurant apparently didn’t either. In the morning before we opened, the line cooks would make the staff a large platter of lo mein. One of the servers would pour a ladle of the hot and sour soup over her noodles and then add sriracha. And so my love for lo mein, sriracha, and hot & sour soup was born.
Regrettably, the restaurant was poorly managed and closed it’s doors about a year after it opened, I had long since had my fill of their management methods and moved on to the coffee industry. But my appreciation for delicious Asian food remains strong and this soup I must say can hang with the best of them.