Description
Savor the bold flavors of this homemade hot and sour soup, a perfect blend of spice and tang that warms the heart and soul.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 cup shiitake mushrooms, sliced
- 1 cup firm tofu, cubed
- 1-inch piece fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tsp Szechuan peppercorns (adjust to taste)
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tsp chili paste (adjust to taste)
- 2 green onions, finely chopped (for garnish)
- 1 tsp sesame oil
Instructions
- In a large pot over medium heat, combine broth with sliced shiitake mushrooms. Bring to a gentle simmer.
- Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Gently add cubed tofu; cook for about 5 minutes to warm through.
- Stir in soy sauce, rice vinegar, Szechuan peppercorns, and chili paste; let bubble for another 10 minutes.
- Mix cornstarch with water to create a slurry and gradually stir it into the soup until thickened.
- Remove from heat and drizzle with sesame oil; serve hot garnished with green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 150
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg