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Wednesday, July 16, 2014

Pork Posole

My husband is a nut for Posole, he has eaten it a few times at Mexican Restaurants and always raves over it.  I finally decided to put my soup skills to the test and make it myself.  It is actually fairly easy to make, all the toppings add to the flavor profile!  Since I was unfamiliar with the process I used a recipe I found online, next time I will tweak it more for our tastes!

  • 4 ancho chiles, stemmed and seeded
  • 2 cups boiling water  
  • Cojita Cheese
  • Red Cabbage
  • Avacado
  • 1 tablespoon cumin seeds
  • 1 tablespoon peanut oil
  • 1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
  • 1 1/2 cups chopped onion  
  • 4 garlic cloves, minced  
  • 4 cups fat-free, less-sodium chicken broth  
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 (15.5-ounce) cans white or yellow hominy, undrained
  • 6 tablespoons sliced radishes  
  • 6 tablespoons chopped green onions  
  • 6 tablespoons minced fresh cilantro
  • 6 lime slices  
  • Cotija Cheese
  1. Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth
  2. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.
  3. Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.
  4. I cut up some Corn tortillas into strips and baked them for a little crunch

Wednesday, July 2, 2014

Roasted Red New Potatoes

I was planning on Steak for dinner and was looking for nice side dish to go along with my Steamed Broccoli. I searched the Inter Web and found this recipe at, it had many excellent reviews.

I used three medium Red Potatoes and cut them in thirds to make a log type shape then cut again to make cubes.  I also used my old Lodge Cast Iron Skillet.  It worked wonderfully and the dish was a hit with my husband, who is not a huge fan of carbohydrates.  I on the other hand love my carbs!  I changed the recipe slightly to my tastes.

This is enough for 2-3 servings

3 medium size Red New Potatoes, cubed
1/4 cup of oil (or a little less), I use Grape
seed Oil
Salt and Pepper to taste
Fresh Rosemary chopped well, total of about 1 tablespoon
1/2 tsp garlic powder

Toss it all into your Cast Iron Skillet or onto a baking sheet and mix well.

Place into an over preheated to 450 degrees.

Let roast for 40 minutes or so, stirring occasionally.

Wednesday, June 25, 2014

Blue Isle’s Mediterranean Yogurt Spreads

I was lucky to receive an email from the manufacturers of Blue Isle's Yogurt Spreads offering to send me some samples.  I love a Bagel and Cream Cheese for breakfast, so this seemed like a great alternative to cream cheese, plus it has the addition of probiotics which I like ALOT!

You can use it in place of cream cheese for just about anything.

They currently have six varieties and they are all delicious!  I especially like the Spicy Vegetables, I love to dip Sugar Snap Peas into it.  The Blueberry is my new favorite for Plain Bagels and the French Onion is great on a Sesame Bagel.

I even stirred some of the plain variety into a Fettuchini Sauce and it was delicious.

Blue Isle Mediterranean yogurt spread are made from the healthy goodness of yogurt including live cultures, probiotics and calcium but with no added sugar.  With only 60 calories and 6 grams of fat per 2 tablespoons it is 40% less fat and calories than the leading cream cheese, and it is good for you!

The flavors are:

Blue Original
French Onion
Spicy Vegetables

Wednesday, June 18, 2014

Strawberry and Rhubarb Crisp

I was busy making a Strawberry and Rhubarb Galette for hubby, and I and had a bunch of leftover filling so I decided I would make a Crisp for some of my Husband's friends at work.

I have these sweet mini Emil Henry ceramic pie dishes a dear friend gave me years ago so I used them.   The filling is easy to make and the crisp part is only three ingredients.  This will easily make 6 Crisps if you use Ramekins.  Alternately you can use one of the smaller sized square casseroles.

1 cup of strawberries, stem removed sliced in half
1 cup or about 3 stalks of Rhubarb sliced (when cutting the ends off, it may act like it wants you to peel the skin off, go ahead but don't obsess on it)
1/4 cup of Sugar (I have Vanilla Sugar so I used that)
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1 tsp Orange Zest
2 TBL AP flour
Pinch of Salt

Place all the above ingredients in a bowl and stir well, set aside and let macerate for a few minutes while you make the topping.

2 cups of Rolled Oats, I used Rudi's Gluten Free Granola
4 Tablespoons of butter, melted
1/4 cup chopped nuts

Mix well, set aside

1.  Place your fruit mixture in the Ramekin or whatever you want to use
2.  Place in a 350 degree oven for 20 to 30 minutes
3.  Mixture should be bubbly and the topping crisp
4.  Remove from oven, let cool and top with whipped cream or ice cream

Wednesday, June 4, 2014

Strawberry and Rhubarb Galette

We visited our favorite local Farm Store, Unger Farms and picked up 12 pints of our local Hood Strawberries, they are a bit smaller but super sweet.  I also got some fresh Rhubarb which I think I have only used once in my life.  My Sister In Law, Mary said she was going to make a Strawberry and Rhubarb Crisp or Cobbler I cannot remember which one.

Anyway it gave me an idea, I thought I would make a Galette which I love to do when fresh fruit is in season. I looked about the inter webs and used this recipe as my start, I of course had to change it and add ingredients to make it my own.

I only had a Deep Dish Pie crust already in the pan, so I flipped it over and let it thaw, then tried to roll it. It was a bit of a disaster so I apologize for how terrible it looks.  Next time I will either make my own pie crust or get a frozen rolled one.

1 Pie Crust Round, either make or buy one
1 cup of strawberries, stem removed sliced in half
1 cup or about 3 stalks of Rhubarb sliced (when cutting the ends off, it may act like it wants you to peel the skin off, go ahead but don't obsess on it)
1/4 cup of Sugar (I have Vanilla Sugar so I used that)
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1 tsp Orange Zest
2 TBL AP flour
Pinch of Salt
1 Egg, lightly beaten
3 TBL of Sugar In the Raw

Pre-heat oven to 375 degrees

Place thawed pie crust on your counter with a little flour and roll out to a 10 inch round

Place the round carefully on a greased baking sheet (I used a Silpat)

Blot Strawberries and Rhubarb with paper towels to remove excess moisture, place the fruit and the flour, spices, sugar, salt and orange zest.  Let rest for 10 minutes or so and mix well

Using a slotted spoon, place the fruit in the middle of the pastry, leaving a 3 inch pastry edge.  Fold pastry edge up and over the fruit mixture, overlapping the edges as required, leaving the center of the pie uncovered

Place small dots of butter on the exposed fruit, 2 total tablespoons

Brush pastry with beaten egg and sprinkle the pastry and filling with the Sugar In the Raw

Bake on lower shelf of pre-heated oven for 30 minutes until the fruit is bubbling and the pastry is golden brown

Let sit for 5 minutes and serve with whipped cream or ice cream

Wednesday, April 16, 2014

Peach Cobbler

I had been feeling yucky for the past several days along with craving something sweet, so I took a peek thru my old beaten up Recipe Box and found several recipes for Cobblers! This recipe is one of the many ones I was given during my tenure at Teasley Learning Center as a Pre-School Teacher!

I gave both recipe cards to my husband and he was kind enough to make me a fabulous Cobbler!

Peach Mixture

2 15 oz cans Lite Peaches, drained, reserve 1/4 cup liquid
1 tsp Cinnamon
1 tsp Vanilla
1/4 cup brown sugar
1 tbl lemon juice
1 tsp corn starch


1 cup flour
1/2 cup light brown sugar
1 tsp baking powder
3/4 stick butter, cut into small pieces
1/2 cup Rolled Oats
1/4 cup Boiling leftover peach liquid

Mix the Peach ingredients in a bowl and pour into a 9X9 Casserole, bake at 375 for 20 minutes
remove and set aside.

In the meantime using a pastry cutter or your hands or forks, mix the topping mixture together until it looks somewhat like cookie dough. Remove the Peach mixture from the oven and optionally dust the mixture with brown sugar.

Using your hands place the topping on in dollops and get as much of the mixture spread over the entire peach dish as possible.

Bake an additional 20 to 25 minutes still at 375 degrees, remove and let cool, top with Ice Cream or Whipped Topping

Wednesday, April 9, 2014

Strawberry and Blueberry Pancakes

If you have been here awhile you know that we are breakfast fiends! On the weekends we make a big breakfast on both Saturday and Sunday, by we I mean my Husband, he is the King of Breakfast.

I make him a nice hot breakfast Monday thru Friday and he makes me whatever I want on the weekends. I am so lucky as he can cook anything from Souffle's to German Pancakes and everything in between!

Today we are having Strawberry and Blueberry Pancakes, with home made Blueberry Compote, YUM. Spring is on the way!

2 cups all-purpose flour
1 cup cubed strawberries
1/2 to 1 cup blueberries
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Blueberry Compote
1 cup blueberries
1 tsp Arrowroot
2 tbl honey
1 tsp lemon juice
1/2 tsp vanilla

Mix together everything except the arrow root, bring to a slow simmer for 5 minutes, add the arrow root and simmer for another 5 minutes till thickened.


Heat griddle to 375 degrees

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter and strawberries, whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees and put a plate in the oven (you can hold your pancakes for quite some time in the oven). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, add your blueberries and flip over (we like them on the finished pancake instead of inside)

Cook until golden on bottom, about 1 minute and flip.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with fresh Strawberries and Blueberry Compote.

Wednesday, April 2, 2014

Beef and Cheese Crescents

This is another great recipe from my days as a Pre-School Teacher. It is quick, easy and frankly quite delicious. My husband had never had it before, and he was a huge fan.

If you happen to have leftover cooked ground beef, as I did, it makes it even faster to make!

1 1/2 ground beef
3/4 cup barbecue sauce (or less), we like a brand called Show Me, it is smoky and delicious
Sliced Cheddar Cheese
2 - 8oz cans of Pillsbury Crescent Dinner Rolls (the new larger ones work especially well)
salt and pepper to taste
1 beaten egg

Heat oven to 350 degrees

Brown beef and onions, adding in salt and pepper to taste, drain and stir in sauce

Unroll Crescent rolls into 4 long rectangles on ungreased cookie sheets, overlapping long sides firmly

Press perforations and edges to seal pat to form a rectangle

Spread meat mixture lengthwise in a wide strip down the center of the dough

Top with sliced cheese, add the top and pinch edges to seal

Brush on beaten egg and bake for 20-25 minutes till golden brown

They may not be pretty, but they sure taste good!

Wednesday, March 26, 2014

Gluten Free Chicken and Vegetable Soup with Pasta

My Mom was diagnosed with Celliacs disease about 5 years ago, if she eats or even touches anything that contains Wheat, Rye or Barley, she can become ill for days.  You would not believe how many foods contain Wheat, from Salad Dressing to canned Tomato Soup.  It is pretty hard to navigate cooking and eating out with Celliacs.  I like to make her life a bit easier and cook for her when I can.

Hubby cooked a gorgeous Rosemary and Lemon Chicken for Sunday dinner, so I made Chicken Stock from scratch using my new favorite method, a crock pot, see the recipe for that here.  Prior to placing the chicken in the Crock Pot, debone it and save the chicken for the soup.

In order to make the soup safe, I purchased Gluten Free Pasta, the brand we like most is Tinkyada, Pasta Joy, it does not get mushy and tastes most like regular Pasta, for my soup I used Spirals.

8 - 10 cups of homemade chicken broth
5 carrots, peeled and sliced
1/2 sweet onion diced into small chunks
5 celery stalks
Tinkyada Pasta Joy (your choice of type)
Chicken that you boned, chopped
6 crimini mushrooms, stem removed and sliced
1/2 bunch of Chard Greens, leaves removed leave the middle stalk or vein, chop the leaves
lots of fresh cracked black pepper
large dash of Poultry seasoning and dried Basil
salt to taste

Place your Chicken Stock into a large Soup Pot or any large cooking vessel bring to a low boil, add your carrots first, they take the longest to cook, let simmer for 10 minutes

Add plenty of fresh cracked black pepper, the Poultry seasoning and dried Basil along with salt if needed

Add your sliced celery and onion, cook for 5 more minutes then add everything else, cook for approximately 20 minutes till your veggies are fork tender.

*while your soup is simmering, cook your pasta according to the package directions, rinse and drain well

Place your cooked pasta into your serving bowl and ladle soup on top (keep the leftover soup and pasta separate or the pasta will get bloated and unappetizing)

Roasted Sweet Potato Wedges with Smoked Chili Cream

My husband was making me his famous Spicy Chicken Leg's for dinner and I had two Yams that had been sitting around.  Hubby found this recipe and made it his own.  The slightly crisp Sweet Potato Wedges with the spicy Smoked Chili Cream were out of this world good.   So easy and delicious and good for you, especially with Fat Free Sour Cream.

One note, due to the consistency of the sour cream you really have to whip it to get it the correct consistency.  This photo does not do it justice, it tasted great, the pairing of the sauce and the potato was perfect.

  • 1/3 cup sour cream (I used Fat Free Sour Cream)    
  • 3 tablespoons finely chopped green onion tops (dark green parts), divided
  • teaspoons chipotle hot pepper sauce
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Garlic Salt
  • 3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, Cayenne, Garlic Salt and lime juice in small bowl. Cover and chill. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper
  • Place potato wedges on large platter. Drizzle smoked Chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.

Wednesday, March 19, 2014

Crockpot Chicken Stock

In the Fall and Winter months my husband refers to me as The Soup Nazi, not very Politically Correct, but you get the drift.  I love making soup, stews and breads in the colder weather.  I rarely use broth/stock out of a can, I prefer to make my own, it is so dang easy and you control what goes into it.  

Every time we have a Roasted Chicken dinner, I know the next day I will be picking the meat off and making stock.  I have always done it the old fashioned way on the stove top.  A gal at the Farmers Market told me to try it in the Crock Pot and I am glad I did, it was way easier and ever tastier if that is even possible!  YUM!
1 chicken frame, include skin, bones and everything remaining after picking meat 
2 stalk celery & leaves
1 onion, quartered
1 carrot, in chunks
1-2 garlic cloves
1 tbl whole peppercorn 
1 tbl salt
2 bay leaves which you will retrieve later
cold water
After eating the cooked chicken for the original chicken dinner pick all meat from bones and reserve

Break the bones apart so that they'll fit better into the crock pot

Put bones, skin, and fat from the chickens into your slow cooker/crock pot, add vegetables

Add cold water until crock pot is full to 1 1/2 inches below the rim

Cook on high 4 hours and then on low for another 6-8 hours or overnight

Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal

Portion out and freeze stock in whatever quantities suit your needs.

Tip -- Be sure that the water is COLD
Tip -- I save the plastic containers Chinese Food Soup comes in and use those for my stock, they work perfectly.

Wednesday, March 12, 2014

Apple Cake

I was perusing my favorite Food Blogs and came across this wonderful recipe at One Perfect Bite,  I had some gorgeous apples and decided to make it.  It is a very tasty, homey and moist cake, we love it!

I added a few more spices to make it more interesting and cut some of the fat by using Applesauce in place of oil, which also boosts the Apple flavor!

3/4 cup chopped pecans
3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 tsp ground ginger
3 to 4 large baking apples, peeled, cored, and sliced
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
1/2 cup vegetable oil (we used an individual packaged apple sauce)
1/2 cup) (1 stick) unsalted butter, melted
1/4 cup orange juice
2 teaspoons vanilla extract

NOTE:  I cooked it at 325 degrees or 1 hour and it was perfectly done
1) Heat oven to 350 degrees F. Spray a 10-inch removable-bottom tube pan (I used a Bundt Cake Pan) with nonstick spray. Sprinkle pecans evenly on bottom of pan.

2) In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of the sugar, and cinnamon. Add apples and toss to combine.

3) In another large bowl, mix remaining flour, remaining sugar, baking powder, and salt. Add eggs, oil, butter, orange juice, and vanilla extract. Beat until batter is smooth.

4) Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples, placing them 1/4 inch in from the tube and the border of the cake.

5) Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides and center of cake and turn cake out onto wire rack. Invert cake onto another rack to cool, apple side up. Yield: 12 servings.

Wednesday, March 5, 2014

Turkey, Vegetable and White Bean Soup (Gluten Free)

As noted in my previous post, I made a bunch of homemade Turkey stock and the next day decided to make soup.  I was tired of my usual Turkey Noodle or Turkey and Rice soup, so I decided to do something a bit different this time.  I added Mushrooms and White Beans instead and it was delicious.  Next time I think I will add in some Leeks.

When making soup I always try to make it Gluten Free as my Mom has Celiacs and she loves my soup.  My nickname is not the Soup Nazi for nothing!  This was delicious and different.  I have a huge stock pot so I used alot of stock and many ingredients. You can scale the recipe to the amount you want to make.

Turkey Stock (preferably from scratch, I have a huge stock pot so I used about 10 cups)
1 lb of leftover turkey chopped
6 celery stalks sliced
6 large carrots, peeled and sliced into coins
6 large mushrooms caps removed and sliced
1/2 a large yellow onion
3 cans of white beans drained
1 tsp sage
1 tsp thyme
lots of fresh ground black pepper
white pepper a shake or two
pinch or two of salt
Olive oil

Place a swirl of Olive Oil in your pre-heated stock pot, add your onions and saute until translucent

Add in your turkey stock, carrots and herbs, let simmer for 10 minutes or so and add the celery

Let simmer for 10 more minutes and add the mushrooms, turkey and beans

Let simmer for 10 more minutes and serve

**If you are not planning on serving right away, fill your sink with cold water and add ice.  Let it cool down in the sink before putting in your refrigerator or freezing containers**

*optional (add cooked rice)

Wednesday, February 26, 2014

Turkey Stock

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths.  My secret and I cannot remember who taught me this, but save your onion skins and put them into the water along with the flavorings, they give the soup a wonderful color.

Don't get me wrong I always have a few cans of various broth in my pantry for emergencies.  This weekend we made a huge Turkey Breast and after I picked the carcass clean I placed it in a large stock pot, added my flavorings and made the most gorgeous Turkey Broth.  Here is how I do it.

1 Turkey Carcass, including skin, and whatever drippings are left in the pan after roasting
4 celery sticks
4 carrots
1 Yellow onion sliced into rings (keep the outer dry skin)
Salt and peppercorns
Any other veggies you have laying around (I threw in a tomato)
Cold Water

*Place your carcass, skin and drippings into a soup pot or large pot of any kind

*Add your celery, carrots, onion skins,onion, salt, a handful of peppercorns and whatever else you wish

*Add very cold water to the cooking vessel depending on size to a few inches below the rim

*Start on high and when it starts to boil, turn it to low setting and let cook for 8 to 20 hours. (I leave mine on overnight with the lid on)

*You want it to just barely simmer, stir on occasion

After cooking strain into a large bowl, refrigerate overnight and the next morning skim the fat off the top

****The key to keeping you and your family safe is NOT to put the hot stock directly into your fridge, that can be dangerous.  I fill my sink with cold water and ice and let it cool down, then transfer to the fridge******

You are ready to use or freeze, I use either a gallon ziplock or the soup take out containers which I save for this purpose

Wednesday, February 19, 2014

Fresher and Better Hot and Sour Soup

I saw this adapted recipe by Joanne Chang on Yahoo Shine one day and since hubby and I both adore Hot and Sour Soup I decided to make it.

Let me just say this is the best Hot and Sour I have made so far, it is fresher and better.  The flavors are bright and pungent and the texture is amazing.  The only change I made was using lean boneless pork chops instead of ground pork.  Give it a try you won't be disappointed!  One note, be sure and drain and squeeze excess water out of your Tofu.

2 tablespoons vegetable oil
1 garlic clove, smashed and minced
1 tablespoon minced fresh ginger
4 scallions, white and green parts, minced, plus more for garnish
8 ounces ground pork
4 cups store-bought or homemade chicken stock
1 pound soft or firm tofu (not silken and not extra firm), cut into 1/2-inch cubes
4 or 5 medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)
1 teaspoon granulated sugar
2/3 cup rice vinegar, or to taste
3 tablespoons soy sauce, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon sesame oil, plus more for garnish
1 tablespoon Sriracha sauce, or to taste
2 large eggs
White or black pepper for garnish

1. In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. You want to break up the pork into smaller pieces with a spoon, but don't worry about breaking it down completely or cooking it through.

2. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.

3. In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup may take on a slightly different appearance, but it will taste just the same.)