Does it work? 10: Hot and Sour Glass Noodle Soup (+bonus)

Realized I hadn't done a recipe post in a while, so here's what I made for dinner last night. And despite the 6 month (!) interval, the recipe is from the same blog, Connoisseurus Veg. What can I say? Her stuff is tasty, including this hot and sour soup.

Substituted (6 of 15): Most were very minor changes, artistic more than scientific. 
- "rice sticks" for glass noodles (it was what we had) [1]
- Sesame oil for veg oil (why not)
- Powdered ginger for fresh (it's messy and time consuming to use fresh; I'm over it)
- Chicken bullion broth for veg broth (it's what we had)
- Lemon juice for lime juice (one acid is much like another)
- Kroger syrup for maple syrup (as per uzh)

Left out (1 of 15):
- Toasted sesame seeds (can't be bothered)

What I'd change: 
- I'd chop the snap peas in half or thirds, despite the recipe leaving them whole. It would make the soup easier to eat, rather than having big chunks of veg in there. 
- I'd probably add fried tofu next time, for protein (a suggestion in the recipe)

I loved all the different textures and flavors in this soup. The kitchen smelled awesome while I was cooking (ginger! garlic! sesame oil! cilantro!) and the flavors all came through even once it was cooked. Would probably be better with the glass noodles, but hey. Sometimes you gotta use what you have.[2] 

This is definitely going on the "eat again" list - not too hard, good payoff for the amount of work. 

I actually took a photo.

***

Now, the bonus section!
I made these avocado wontons for a protein accompaniment, and they were...fine. I don't think I used enough oil during baking, so they didn't turn out very crunchy. The inside makes good guacamole, but the wonton part doesn't really improve things. Too much effort for too little payoff. 

xo, 
Devo

[1] That's not a sponsored link (lol), just so you can see the product.

[2] Though, I did buy a little thing of the Asian chili paste, so now we have three different hot sauces...