Chinese Hot and Sour Soup

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One of the ways to keep a January detox interesting is to include amazing, flavorful dishes on your menu. If you ever crave some really bold flavors like I do, try this Asian inspired sweet and sour soup by Fuss-Free Cooking. It really hits the mark. Enjoy it below!

Chinese Hot Sour SoupServes 4

You will need:

– 1 tbsp oil

– 2 cloves of garlic, finely chopped

– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced

– 1/2 tsp dried chili flakes *adjust to taste*

– 3 fresh tomatoes, roughly diced

– 2 cups of chopped kale ( I used the curly variety)

– 1 cup frozen corn kernels

– 4 cup low sodium chicken broth (you can use vegetable broth also)

– A dash of soy sauce *adjust to taste; you may need more if you make your own broth*– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)

– 2 dashes of white ground pepper

– 3 tbsps cornstarch– 1/2 cup cold water

– 2 eggs, beaten– Spring onions, chopped for garnish *optional

-Thinly Sliced Beef optional

*To prepare:In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chili flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.Soup recipe and photo from Fuss-Free Cooking.