Joanne Chang's Hot and Sour Soup

As Flour bakery owner Joanne Chang writes in her cookbook Flour, Too, “My mom used to whip this up as a fast lunch for my brother and me, and I have taught it to the Flour chefs, so they now offer it as a daily soup special. It always sells out, and Mom is thrilled to be a part of the Flour menu.” Their recipe skips some of the ingredients common to Chinese regional variations of hot and sour soup, thickens with egg rather than cornstarch, and swaps sliced pork for ground—a change that "makes the preparation of this soup ultraquick," as Joanne writes—and still delivers the sour, spicy sting we crave. From Flour, Too (Chronicle Books, 2013). On The Genius Recipe Tapes, Kristen checked in with chef and co-owner of Flour Bakery and Myers & Chang Joanne Chang—they discussed how the past year has gone, "the mom test," and what authenticity means to Joanne in her work. Listen here.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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