There are few soups with as much going on as Chinese Hot & Sour Soup. Although there are countless local variations, the most famous are from Beijing and Sichuan, and are notable for their complex combination of flavours and textures. I will be making a Sichuanese-inspired version, packed with slivers of pork, several types of mushroom (wood ear and shiitake), bamboo shoots, day lily bud, tofu, egg and carrots in a rich chicken broth infused with Chinese 5-spice, ginger and sesame oil. The hot (white peppercorn, chili oil and sichuan peppercorns) is offset by the sour (black Chinkiang vinegar), and the whole thing topped with plenty of fresh scallions and coriander. Served with crispy & salty Chinese donut (youtiao) for dipping.
available #vegan and/or #GF
Add poached shrimp +$3
We’ll also have fresh pie from the wood ovens at Dufferin Grove! $4
Add organic vanilla ice cream +$2
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.