A tasty combination of heat and tang. The flavor and intensity can be easily adjusted for personal taste. It's also great to eat when you've a stuffed nose.
- 4 cups chicken or vegetable stock or water
- 2 cups water
- 3 tablespoons soy sauce
- 1/2 cup cooked, shredded pork or chicken
- 1/8 cup Sriracha sauce
- 2 tablespoons minced garlic
- 1 tablespoon finely minced ginger
- 1/2 cup sliced button mushrooms
- 1/4 cup distilled white vinegar
- 1 small can bamboo shoots, sliced thinly
- 1 small can water chestnuts, sliced thinly
- 1/2 cup shredded Chinese cabbage
- 1 serrano pepper, seeded and diced finely
- 3 ounces firm tofu, cut into 1/4-inch cubes
- 2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons cold water
- 3 scallions, chopped
- In a large saucepan, bring the broth and water to a boil over medium heat.
- Reduce to a simmer and add the soy sauce, shredded meat, Sriracha sauce, mushrooms, serrano pepper, ginger, and garlic. Simmer for about 5 minutes.
- Add the vinegar, bamboo shoots, water chestnuts, Chinese cabbage, and tofu. Simmer another five minutes.
- Stir in the cornstarch slurry, and simmer until soup is thickened, stirring often.
- Add the scallions. Stir well and serve hot.
Add other things you like. It's your soup, after all.
Serve with rice or noodles added. My preference is udon.
If you want it hotter, leave the seeds and membrane in the serrano pepper.