So, regular visitors may have noticed that my blog has completely changed! GoDaddy decided not to support their blogging software anymore so our computer genius of a best man sorted me out on Word Press.
Overall I’m happy, my posts look a lot better and it gave me the kick up the arse that I needed to getting round to creating a logo. However I’m sad that I’ve lost all my previous comments and rankings on Google (I was the 3rd hit on Google when searching for a “vegan pork pie”!). Never mind, we can rebuild it, WE HAVE THE TECHNOLOGY!
It was quite funny re-visiting all my old posts though, back before I made the jump towards veganism and when I thought I was going to make regular posts about my crochet projects…!
Also humbling to think my blog hadn’t long been on the go when my Dad had a stroke. I’m happy to report that he is doing fantastically! He has gone back to work 3 days a week and has been given the all-clear to drive again. Also since his stroke was caused by a bleed and not a clot, he has had brain scans which have shown that his risk of a repeat attack are negligible 🙂 Hoorah!
So, to celebrate, here’s my veganized recipe for Hot and Sour soup!
I think it tastes quite authentic to the restaurant version. Also the hubby managed to find some prawn-less crackers in a Chinese supermarket we visited in York, so I fried up a batch and served on the side. Yum!
Hot and Sour soup recipe:
- 1 x heaped cup oyster mushrooms
- ¾ x tsp white pepper
- 5 x tbsps. rice vinegar
- ¼ x tsp dried chilli flakes
- 2 x tbsps. soy sauce
- ¼ x fresh red chilli
- ¼ x cup corn starch
- ¼ x leek (sliced)
- 1 x tbsp. white miso paste
- 1 x tbsp. tomato ketchup
- 1 x vegetable stock cube
- 1 x clove garlic (thinly sliced)
- 1 x small onion (diced)
- 1 x tbsp. sesame oil
- ½ x tsp black pepper
- 1 x tbsp. sugar water
- Put the mushrooms into a bowl and add 2 x cups of boiling water.
- In a separate bowl, mix the soy sauce, rice vinegar, corn starch and miso.
- In a large pan, add ¼ x pint of water and a stock cube. Bring to the boil. Add the onions, dried chilli, fresh chilli, leek, garlic and the water from the mushrooms.
- Boil until the onions become translucent and tender.
- Whisk in the soy sauce mixture and heat until the soup has thickened to the right consistency. If the soup becomes too thick, add more water.
- Stir in the mushrooms and heat for just a couple of minutes longer.
- Serve and enjoy 🙂