Why we started this idea????

A passion for food, wine, friends and entertaining is a big part of our life. This is a way for us to document our experiences, passion for food & life and also share it with others.

Wednesday, January 4, 2012

Hot & Sour Soup Perfect Sinus Cure

We love a good hot & sour soup. Perfect cold weather dinner, perfect remedy for sinusitis...pretty much perfect for our palates all the way around.

I had been suffering with sinus issues for about 3 days. G had marked few recipes on his list to make and this one for hot & sour soup from Cuisine at Home was on the list. He decided it was time follow through with actually making it. I was delighted.

Some Chinese restaurants serve a great hot & sour and some serve a thick, msg laden version. I, especially, prefer a lighter, veggie laden version. This recipe was perfectly light and even better included shrimp. Perfect!

He made this very yummy cilantro-lime noodle side that was superb as well.

It was the perfect meal given it was a Monday, My head was stuffed and aching and after a few bites I was breathing and relieved. Perfect, pretty much as good as it gets.


Hot & Soup Soup with Shrimp & Tofu from Cuisine at Home, Issue 84 Dec. 2010
8 cups Low sodium chicken broth
2 Tblspn. each light brown sugar, minced ginger, and low sodium soy sauce
1 Tblspn. each mince garlic & Sriracha sauce
4 C. shredded napa cabbage
2 cups sliced mushrooms
1 cup small diced extra firm tofu
1/2 cup minced red bell pepper
1 can drained sliced bamboo shoots
1/2 C rice vinegar
2 Tblspn. fresh lime juice
1 Tblspn. cornstarch
12 oz/ large shrimp, peeled, deveined, and sliced lengthwise
1/2 cup bias sliced scallions
2 serrano chiles, thinly sliced

Combine:  broth, sugar, ginger, soy sauce, garlic and Sriracha in large pot. Bring to boil, reduce heat to simmer.
Add vegetables and tofu. Simmer 5 minutes. Whish vinegar, lime juice and cornstarch in a small bowl to thicken the soup. Return to boil and stir in slurry. Boil until slightly thickened, 1-2 minutes. Stir in shrimp, cook until opaque, about 3 minutes. Garnish with scallions and serrano chile slices.


  1. Where is the recipe?? I'm in the mood!

  2. Oh yeah, forgot to post this recipe...it's from the Dec. 2010 Cuisine at Home...I'll go back and add it to the blog

  3. This sounds so good! After the holidays I'm craving nothing but light, brothy soups. Looking forward to trying this one soon.


We'd love to hear about your favorite meals, restaurants, or wines, as well as anything else you'd like to share.....