just another meatless monday (oh way oh)..except for the shrimp...and except the fact it's tuesday

fact: i love tofu. 

i totes used to hate that spongy, grey, dank-smelling salty brick of blaeeeeeeeeeeeahhhh but i've grown to love the stuff.

fact:  until today, i've never prepared anything at home with tofu.  i've let that up to the pros at hu hot, gingerootz, and the cafeteria at franklin campus.

it's tricky to get in protein in if you're vegging out for a while.  although i'm running this month like a pecestarian (thanks, mike!) seafood be pricey, yo.  so it's time to get down and dirty with the bean curd and the first time around was pretty damn tastey.

i present to you a recipe for (me so) hot and sour soup

ingredients:
8 oz fresh or frozen peeled and devined shrimp (i bought the cheapest, smallest shrimp i could find)
3.5 oz chicken broth
7 oz canned whole mushrooms drained (i just noticed the recipe said to halve the shrooms...you totally don't have to)
1/4 cup rice vinegar or white vinegar (white vinegar was just fine)
2 tbsp soy sauce (i used low sodium)
1 tsp sugar
1tsp fresh grated ginger
1/2 tsp black pepper
4 oz tofu cut into bite-size chunks (adorable)
1 tbsp cornstarch
1 tbsp cold water
1 cup fresh pea pods (didn't include in my recipe)
1 beaten egg (sorry, egg)
2 tbsp green onion (didn't have but wish i would have...next time)

directions:

*thaw shrimp if frozen.  combine broth, shrooms, vinegar, soy, sugar, ginger, and pepper.  bring to a boil.  reduce heat and simmer, covered, for 2 minutes.

*get the shrimp and the tofu into the hot tub (pot full of the other ingredients) and simmer covered for 1 minute more. 

*stir together the cornstarch and water.  stir into the hot tub and add the pea pods.  cook and stir until slightly thickens and bubbly.  cook and stir for 2 minutes more.  pour egg into the soup in a steady stream while stirring 2-3 times to creat shreds.

*remove from heat, add green onions, and get ready for a oriental taste treat senseation numbah 1!

i love this soup.  it's better than the rando bowl of meaty, brothy mystery you get at a restaurant.  you could even go without the shrimp and it'd be just as good.

now, i elected to serve mine with some brown rice on the side, a rando fortune cookie from the back of the cupboard, and some new belgium belgo ipa (which is great) but do what you want.


trust me.  this stuff is better than it looks in my half-assed picture above.

pps: shout out to better homes and gardens, "easy dinners: soups and stews" for this bitchin' delight