Hot and sour soup

Today was a cold day and even colder evening, I was in the mood for soup, 

but which one?

I had hot and sour soup for the first time over a month ago, and enjoyed the 

simple yet deep flavors, I especially loved that it felt like I was eating Asian 

chicken soup for the soul, so hot and sour it was. Since I wasn't quite sure 

what the ingredients were, and after checking, I realized that I didn't have 

them all, I improvised and it worked out perfectly. Here's what you'll need:

6 cups kosher chicken stock (or water and marak off for parve version) 



1 tsp powdered ginger or 1 know grated fresh ginger 

1 tbsp tomato paste 

2 small grated carrots 

1 pint sliced mushrooms 

4 chopped green onions 

1 cup soft tofu cut into strip or cubes 

1 tbsp garlic chili sauce 

1 tsp sriracha sauce

2 tbsp ketchup 

2 tbsp brown sugar 

3 tbsp vinegar 

1 tbsp toasted sesame oil

1 tbsp soy sauce
 2 tbsp cornstarch slurry

Salt and pepper 

In a pot, add all the ingredients except the cornstarch slurry, tofu and green onions, bring to a 

boil, lower the heat to a simmer, cover and cook for 15 minutes then add remaining 

ingredients, 

cook for another 5 minutes and enjoy.
 P.S. If too hot or too sour, add water, if not hot enough or not sour enough, add chili or 

vinegar, not sweet enough, add brown sugar.