Better than P.F.Chang's: Hot n'Sour Soup...
If I don't SAY so myself...I know that DH agrees with me...he says "it's perfect!"
For some time now we have been toying with the idea of trying to create our own version of Hot n'Sour Soup here at the Love Shack. It's one of our favorite things on the menu at P.F. Chang's...along with their lettuce wraps...yummy!
Then last week we were watching Dr. Oz and he had Chef Ming Tsai on the show to share his Shitake Hot and Sour Soup recipewhich is suppose to help boost your immunity. We felt like Chef Ming Tsai's recipe was the best that we have seen, when it came to the fresh, organic ingredients and that he made it looks so quick and easy to make. So after picking up the ingredients at Trader Joe's on Friday, we decided to try our own version today. That would be with chicken breast in lieu of tofu...just not a fan of soybeans...and sans the carrots since I'm allergic to them ;}
GATHER YOUR INGREDIENTS:
- ¼ cup Jalapeño Peppers, minced
- 1 Tablespoon Fresh Ginger, minced
- 1 Tablespoon Fresh Garlic, minced
- 1 large sweet Vidalia onion, chopped (or white or geen onion if you prefer)
- 2 lbs. Fresh Mushrooms, sliced (Shitake and White or Button Mushrooms)
- 2 whole, organic lemons; juiced and zested
- 2 cartons organic chicken stock (32ozs. each)
- 1-2 Tablespoons grapeseed oil
- 3 Tablespoons Butter
- 4 chicken breast halves – skinned and boned and cut into bite size pieces
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Black Pepper
Clean and dice your chicken breasts and onions. Heat the grapeseed oil in a large stock pot and add your onions and chicken to the pot. Stir and sauté over medium, high heat until the chicken is browned on all sides and the onions are soft, about 5 minutes.
While the chicken and onions are sautéing, chop up your garlic, ginger and jalapeño peppers into very small pieces (minced). Add the garlic, Ginger and jalapeño peppers to the pot and continue to sauté with the chicken and onion for another five minutes.
While everything is cooking in the pot...slice and dice your mushrooms into small, bite size pieces. Add the 2-3 tablespoons of butter (depending on how many mushrooms you use ;) to the pot and once melted, add the mushrooms.
While the mushrooms are cooking and reducing down, juice the two organic lemons.
Add the chicken stock to the pot of mushrooms, chicken and onions...
...and bring it to a full boil...
Add the soy sauce, lemon juice, black pepper and lemon zest and reduce the heat.
Simmer for 5-10 minutes until all the flavors have blended together...
...or until your official "taste tester" approves it!
That would be DH here at the Love Shack...and he says that "it's perfect" so now it's all ready to serve.
It was better than expected and we were very pleased with the results. I had some leftover steamed rice in the refrigerator so I added a couple tablespoons to my bowl and it was so good. Don't think any of this batch will be making it into the freezer...especially with this little bit of cold weather that we are having this weekend.
How about you...do you enjoy big bowls of soup on chilly days?
Love it that we found another great soup recipe to add to our collection. Hope you all are keeping warm and enjoying your weekend.