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. Although most of my family opted for the hot-and-sour soup, I chose wonton.
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.
Although it’s hard to beat the convenience of carryout, if you are someone who appreciates having more control over what you eat, it’s a no-brainer.
So here is 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 this case, three of them.
The recipes were surprisingly similar in a lot of ways, down to the amounts of some ingredients. Still, I liked aspects of each that were not the same across the board. Among the elements I wanted to fuse: the bamboo shoots