Description
Savor the bold flavors of this Vegetarian Hot and Sour Soup that combines tangy rice vinegar, spicy chili garlic sauce, and earthy mushrooms in a comforting broth.
Ingredients
Scale
Soup Base:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger (minced)
- 2 garlic cloves (minced)
- 6 cups vegetable broth
- 1/2 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Add-Ins:
- 1 cup shiitake or cremini mushrooms (sliced)
- 1 block (14 ounces) firm tofu (drained and cut into thin strips)
- 1 medium carrot (julienned)
- 1/2 cup bamboo shoots (sliced)
- 2 eggs (lightly beaten, optional)
- 2 green onions (thinly sliced)
- 1/2 teaspoon white pepper
- Salt to taste
Instructions
- Sauté Aromatics: Heat oils in a pot, sauté ginger and garlic until fragrant.
- Build Soup: Add broth, vinegar, soy sauce, chili sauce. Stir in mushrooms, tofu, carrots, bamboo shoots. Simmer until tender.
- Thicken Soup: Mix cornstarch with water, stir into soup until slightly thickened.
- Finish: For egg ribbons, drizzle beaten eggs slowly while stirring. Season with white pepper, salt, and adjust chili sauce. Garnish with green onions.
Notes
- To make the soup vegan, omit eggs or use a vegan substitute.
- Enhance with bok choy, napa cabbage, or wood ear mushrooms.
- Adjust chili sauce for desired heat level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 4g
- Sodium: 860mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
