To say my taste in food growing up leaned mild over spicy would be an understatement. Case in point: our regular trips to our local Chinese spot. While most of my family opted for the hot-and-sour soup, I stood alone on wonton island.
Years later, when I finally jumped on the hot-and-sour bandwagon, I started making up for lost time. On ordinary days, on cold days, on I-have-a-cold days, it delivers just the amount of mouth-puckering, tingly comfort that I crave. (It’s right up there with Thai tom yum gai, in my book). I’ll be the first to admit that it’s hard to beat the convenience and price of my local carryout spot. But I do love the challenge of re-creating a favorite restaurant dish at home, and if you’re someone who appreciates having more control over what you eat, it’s a no-brainer.
So here’s my take on Takeout-Style Hot-and-Sour Soup. As is often true, I got the best results when pulling inspiration from a variety of sources, in
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