I cooked!

[Gamplayerx]

I really did!!  I made hot and sour soup.  From scratch!  Well, sort of scratch.  I didn't make the chicken stock.
It looks gross in this picture, but it's insanely good.  Trust me.

[dazie]

Congrats!! 

Ursus loves hot & sour soup.  Recipe?

[Gamplayerx]

It's this recipe: http://www.cooks.com/rec/view/0,1648,148188-243192,00.html
Except I couldn't find black mushrooms, so I substituted straw mushrooms.  And I couldn't find tiger lily buds, so I substituted bean sprouts.  And I used an organic chicken stock that's only 110 mg of sodium per serving and a low sodium soy and skipped the salt all together.  Because, of course, the entire reason I'm cooking is that I'm on a less than 1000mg of salt a day restriction.

When I make it again, I'm going to use 4 tablespoons of the rice wine vinegar instead of the 3 in the recipe and throw in some red pepper, too.  I like a bit more bite.

[Jessie]

Hey Gamp, we could be like Jack Spratt and his wife with the sodium!

[Gamplayerx]

Hey Gamp, we could be like Jack Spratt and his wife with the sodium!

We so could!!  Guess I'm Jack in this scenario.  Get us a platter to pick clean, wife!

[VikingJuice]

I really did!!  I made hot and sour soup.  From scratch!  Well, sort of scratch.  I didn't make the chicken stock.
It looks gross in this picture, but it's insanely good.  Trust me.

Chicken stock makes all soups taste extra yummy!  My favorite Wonton soup gets a major boost from chicken stock!