Hot and Sour Soup
A classic Chinese vegetarian soup with a perfect balance of spicy and tangy flavors, enriched with tofu and mushrooms. Ready in under 30 minutes for a comforting meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 12g
Ingredients
- 6 cups vegetable broth
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper powder
- 1 tablespoon chili oil or sriracha
- 200 grams firm tofu
- 150 grams shiitake mushrooms
- 30 grams wood ear mushrooms (dried)
- 100 grams bamboo shoots
- 1.5 tablespoons cornstarch
- 3 tablespoons water (for slurry)
- 2 stalks green onions
- ½ teaspoon sesame oil
Instructions
- 1
Soak dried wood ear mushrooms in hot water for 10 minutes until softened, then rinse and slice.
- 2
Slice shiitake mushrooms and bamboo shoots into thin strips.
- 3
Cube firm tofu into 0.5-inch pieces.
- 4
Mix cornstarch with water to create a slurry.
- 5
Slice green onions, separating white and green parts.
- 6
Bring vegetable broth to a boil in a large pot over high heat.
- 7
Add shiitake mushrooms, wood ear mushrooms, and bamboo shoots; simmer for 3 minutes.
- 8
Gently add tofu cubes and simmer for 2 minutes.
- 9
Stir in rice vinegar, soy sauce, white pepper, and chili oil.
- 10
Slowly drizzle in cornstarch slurry while stirring to thicken the soup to desired consistency.
- 11
Taste and adjust seasoning with more vinegar for tang or soy sauce for umami.
- 12
Remove from heat and drizzle sesame oil over the surface.
- 13
Garnish with white parts of green onions and serve hot, topped with green parts.
Tools you’ll need
- large pot
- wooden spoon
- measuring spoons
- measuring cups
- small bowl
- ladle
- chef's knife
- cutting board
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