Chard, not seaweed. But that would be good too. I've tried a few different recipes for hot and sour soup, and they've always just left me wishing that I had gotten Chinese takeout instead. But this one! This one is good! And that's even without the white pepper, which sources say is the most important ingredient. (I'll buy some before next time.) I followed this recipe from Amy in the Kitchen , because she has my name, and also because the recipe looked straightforward and had no pork in it. The only changes I made were to use vegetable broth instead of beef broth, dried shiitakes instead of regular mushrooms, and I scaled down all of the amounts. I also added chard this time, because it is exploding in the garden and I'm adding it to every meal. And as previously mentioned, I didn't have any white pepper, but I've kept it in the instructions below because I trust the internet that it will make it even better. The Recipe: 4 c vegetable broth 2 dried shiitak...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.