Hot and Sour Soup
A spicy and tangy soup that's not only delicious but also healthy and comforting,perfect for chilly days.
Ingredients
Soup Base
- 8 cups vegetable broth Or chicken broth for a different flavor.
- 1 cup sliced mushrooms Any variety of mushrooms can be used.
- 1 cup firm tofu, cubed Substitute with chicken or shrimp for a non-vegetarian version.
- 1 cup bamboo shoots, sliced
- 1/2 cup sliced carrots
Seasoning
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon chili paste Adjust based on spice preference.
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
Garnish
- 2 green onions sliced For garnishing before serving.
Thickening (optional)
- 1 tablespoon cornstarch Mix with a little cold water to thicken the soup.
Instructions
Preparation
- In a large pot, bring the vegetable broth to a boil.
- Add the sliced mushrooms, tofu, bamboo shoots, and carrots.
- Stir in the rice vinegar, soy sauce, chili paste, ginger, and garlic.
- Let the soup simmer for about 10 minutes.
- If you prefer a thicker soup, mix cornstarch with a little cold water and stir it into the soup, letting it cook for another couple of minutes.
Serving
- Serve hot, garnished with sliced green onions.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Freeze in freezer-safe containers for up to 2 months. Use fresh, organic vegetables for best flavor and nutrition.