Hot and Sour Soup ala ~CHB~

 Hot and Sour Soup ala ~CHB~

(original recipe by Ronnie Woo)

 
2 Tbsp. EVVO
1 medium yellow onion, finely chopped
½ tsp. kosher salt
½ tsp. ground white pepper
1 c. stemmed and sliced shiitake mushrooms (two 4oz cans, drained, would work)
4 c. chicken broth
2 Tbsp. unseasoned rice vinegar
1 Tbsp. reduced-sodium soy sauce
½ to 1 Tbsp. hot sauce (add this to taste)
1 Tbsp. tahini
2 tsp. grated (fresh) ginger
2 eggs
1 cup packed baby spinach, chopped
Toasted sesame oil (for serving)
Crispy wonton strips (optional, for serving)

• Heat oil in large pot over medium heat; add onion, salt, and white pepper; cook, stirring occasionally, until onion is translucent and lightly browned (4 to 5 minutes); add mushrooms and cook another 2 to 3 minutes.
• Stir in broth, vinegar, soy sauce, tahini, and ginger; bring to a boil over high heat, then reduce to medium low heat.
• Whisk eggs together in a small bowl; holding a fork to the edge of the bowl, gently pour the eggs through the tines into the soup, stirring constantly in a circular whirlpool motion (soup will be creamy with small fleck of egg scattered throughout); simmer until just heated through, about 1 to 2 minutes.
• Stir in spinach until wilted, then remove from heat.
• Divide soup into serving bowls; drizzle a little toasted sesame oil over each serving, and serve with crispy wonton strips if desired.

Miso Soup with Chicken, Noodles, Shiitake Mushrooms ala ~DKBB~

(original recipe from carlsbadcravings.com)

2 boneless, skinless chicken breasts cut into 1” pieces

2 Tbsp. olive oil (divided)

1 medium yellow onion, chopped

6 oz. fresh shiitake mushrooms (stems removed and caps sliced into ¼” pieces) OR,

   2 4 oz. cans shiitake mushrooms, drained

2 to 3 medium carrots, sliced

1 cup diced peppers (I usually use several of the small red/orange/yellow ones)

1 Tbsp. grated fresh ginger or squeeze bottle ginger

4 cloves garlic, minced

4 cups miso broth

4 cups chicken broth

1 Tbsp. low-sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. Japanese rice wine or pale dry sherry

Sriracha sauce to taste (1 Tbsp. or more)

3 oz. thin rice noodle (broken or cut into smallish pieces)

1 to 2 head bok choy, cut into bite size pieces (about 3 cups)

• Heat 1 Tbsp. olive oil in Dutch oven/soup pot over medium-high heat; add chicken and brown (approximately 2 to 3 minutes); remove to a plate.
• Add remaining 1 Tbsp. olive oil to the now-empty pot and heat over medium-high heat; add onions, carrots, peppers and sauté until tender; add mushrooms, ginger, and garlic and continue sautéing for 1 minute.
• Add the cooked chicken back into the pot, followed by the broths, soy sauce, rice vinegar, rice wine (or sherry), and sriracha; bring to a boil, then reduce heat to medium-low and gently simmer for 15 to 20 minutes.
• Add rice noodles to pot and simmer 2 to 5 minutes, then turn off heat and add bok choy and cover pot just noodles are al dente and bok choy is wilted (5 to 10 minutes).

Makes 8 to 10 servings.