Hot 'N Sour Soup

By Lynxa

Ingredients

• 1 pound egg tagliatelle, for wide noodles or whole wheat spaghetti, for a heartier soup
• 1 tablespoons peanut oil or vegetable oil,
• A couple of handfuls of button mushrooms, sliced
• 1 inch ginger root, grated
• 3 to 4 cloves garlic, grated or minced
• 1/4 cup rice wine vinegar, eyeball it
• 1/4 cup Tamari or low-sodium Tamari, eyeball it
• 6 cups vegetable or chicken stock
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 small bunch scallions, thinly sliced on an angle
• A couple of handfuls crispy bean sprouts
• Cilantro leaves, for garnish
• Lime wedges, for garnish
• Sriracha or other hot sauce, to pass at table

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil for pasta. Once boiling, add some salt and the pasta. Cook to al dente.
Add a tablespoon of oil to a pan, and stir-fry mushrooms a few minutes to soften and brown. Stir in ginger and garlic, toss a minute or two more then add vinegar. Stir, add Tamari and stock, and bring to a boil.
Combine cornstarch and water in a small bowl and stir into broth. Let thicken a minute more. Add scallions and bean sprouts to soup and turn off heat.
Twist a bundle of noodles up around tongs or a serving fork and pile into individual bowls. Ladle soup over the noodles and garnish with cilantro and lime juice. Pass hot sauce at the table.

*can add cooked chicken or white beans
*can add chopped greens such as spinach arugula or kale