In bracing myself for the impending disruption promised by Hurricane Sandy, stocking up on essentials was the first item on my to-do list.
Hot and sour soup.
I’ve always tended to find the typical Chinese restaurant iteration somewhat lacking in its dearth of vegetables. So in making it myself, I sought to remedy that shortcoming and tossed in a ton of veggies that’d been chillin’ in my fridge.
Super healthy, and really hit the spot. Bring it on, Sandy.
hot and sour veggie soup
carrots, celery, onion (mirepoix)
small can bamboo shoots
veggie stock or broth
crushed red pepper
Sautee garlic and veggies in sesame oil. Splash in everything else with reckless abandon.