Name: Hot and Sour Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 oz Baby Bella Mushrooms, sliced; 8 oz Extra Firm Tofu, cubed; 1 tsp Grated Ginger; 3 Cloves Garlic, grated; 1 Fresno Pepper (Red Jalapeño), minced; 4 Cups Vegetable Broth; 2 Stalks Green Onion, sliced; 3 Tbsp Soy Sauce; 2 Tbsp Rice Vinegar; 1 Tbsp Chili Garlic Paste; 1 Tbsp Sesame Oil; 3 Tbsp Cornstarch; 3 Tbsp Water; 2 Eggs, whisked; 2 Tbsp Avocado Oil

Description

Hot and Sour Soup is a classic comfort food known for its perfect balance of spicy and tangy flavors. This version, loaded with fresh mushrooms, firm tofu, and a medley of Asian seasonings, offers a quick yet satisfying experience. The silky ribbons of egg and garnish of scallions make each bowl as inviting as it is delicious.

What makes this recipe truly special is its adaptability. You can customize it by adding bamboo shoots, carrots, or your favorite protein for a heartier meal. Whether you’re looking for a warming appetizer or a light main course, this Hot and Sour Soup brings vibrant flavors to your table in just 30 minutes.

Ingredients

Units Scale

6 oz Baby Bella Mushrooms, sliced
8 oz Extra Firm Tofu, cubed
1 tsp Grated Ginger
3 Cloves Garlic, grated
1 Fresno Pepper (Red Jalapeño), minced
4 cups Vegetable Broth
2 Stalks Green Onion, sliced
3 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Chili Garlic Paste
1 Tbsp Sesame Oil
3 Tbsp Cornstarch
3 Tbsp Water
2 Eggs, whisked
2 Tbsp Avocado Oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare all ingredients by slicing the mushrooms, cubing the tofu, grating the ginger and garlic, and finely mincing the Fresno pepper.
Heat avocado oil in a pot over medium heat. Add ginger, garlic, and chili, stirring and sautéing until fragrant (around 2 minutes).
Add the mushrooms to the pot and sauté for another 2 minutes.
Stir in the tofu and pour in the vegetable broth. Mix well and cover with a lid. Bring the soup to a rolling boil, then simmer for 10 minutes.
Season the soup with soy sauce, rice vinegar, chili garlic paste, and sesame oil. In a small bowl, whisk together cornstarch and water to create a slurry. Add the slurry gradually into the soup while stirring to avoid clumping.
Once the soup thickens, slowly pour the whisked eggs into the soup, swirling gently to form ribbons. Let the eggs set for a moment before stirring.
Garnish the soup with sliced scallions and a dash of black pepper. Serve hot and enjoy!

Prep Time: 10 minutes
Cook Time: 20 minutes