Hot and Sour Soup
Had mushrooms leftover from the last soup, figured I’d use them in this. Now I have leftover tofu…
Hot and Sour Soup
Servings: 3 bowls
Ingredients
- 4 cups vegetable broth
- 8 oz canned bamboo stalks drained and sliced thin
- 8 oz shiitake mushrooms stemmed and sliced
- 8 oz firm tofu cubed
- 2 tbsp chopped garlic
- 1 tbsp fresh zested ginger
- 1 tbsp balsamic vinegar
- 5 tbsp white rice vinegar
- 4 tbsp garlic chili sauce
- 3 tbsp soy sauce
- 2 tsp brown sugar
- 2 tbsp corn starch mixed into 2tbsp warm water
- 2 egg beaten
- 2 tsp sesame oil
- 1 tsp white pepper
- 4 green onion chopped
Instructions
- In a soup pot heat some vegetable oil on medium, add garlic and mushrooms and sautee for 2-4 minutes
- Mix together the vinegars, chili sauce, ginger, soy sauce,brown sugar and sesame oil. Add the mixture to the pot along with the tofu and bamboo. Bring to a boil then reduce to medium and simmer covered for 3-5 minutes.
- Stir in the broth, bring to a boil, reduce to medium low and simmer, covered, another 10 minutes.
- Stir in the corn starch mixture. Stir until the soup thickens- another minute or so
- Slowly pour in the egg while continuing to stir. Simmer, covered, for another 3 minutes.
- Stir in the onions, simmer another 2 minutes uncovered then serve.
