My simplified version of Michael Smith’s “Hot-and-Sour Broth 
with Asian Noodles” (Michael Smith) comes from his “Back To Basics” cook book, but you can also find it on-line here.

This recipe makes 4 servings and can be successfully doubled for 8 servings.

The original recipe calls for shiitake mushrooms, but I’m not crazy about mushrooms in soup (or edamame), so I added bamboo shoots instead.

The cornstarch/vinegar mixture is also not essential (I’ve made it with and without).

Ingredients

225 g shiitake mushrooms, thinly sliced
1 can if bamboo shoots (thinly sliced)
2 carrots, grated
1 cup frozen shelled edamame
4 cups chicken broth
2 tbsp soy sauce
1 tsp 
sambal oelek or your favourite 
chili-garlic sauce
2 tbsp cornstarch*
2 tbsp rice vinegar*
340 g udon noodles
1 2-inch piece frozen ginger, grated
4 green onions, thinly sliced
1 tsp toasted sesame oil

Directions

In a large soup pot combine the mushrooms, carrot, edamame, chicken broth, soy sauce and sambal. Bring the works to a simmer over medium high heat.

Meanwhile, whisk together the cornstarch and rice vinegar in a small bowl. When the soup is simmering, gently 
stir in the cornstarch mixture; continue to simmer, stirring, until it thickens 
the soup, just a minute or two.*

Add the udon noodles (I’ve used other rice noodles as well) and continue cooking and stirring until they’re soft and tender.

To finish the soup, stir in the grated 
ginger, green onions, and sesame oil.

Add thinly sliced beef or pork to the hot broth, just before serving! Yum!