Description
Hot & Sour Soup is a bold Asian cuisine classic featuring mushrooms, tofu, egg ribbons, and a perfectly balanced spicy and tangy broth ready in 30 minutes.
Ingredients
6 oz Baby Bella Mushrooms
8 oz Extra Firm Tofu
1 Tsp Grated Ginger
3 Cloves Garlic, Grated
1 Fresno Pepper
4 Cups Vegetable Broth
2 Stalks Green Onion
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
2 Tbsp Avocado Oil
Instructions
1. Slice mushrooms and tofu. Grate ginger and garlic. Mince Fresno pepper.
2. Heat avocado oil in pot over medium. Add ginger, garlic, and chili. Sauté 2 minutes.
3. Add mushrooms and sauté 2 minutes.
4. Add tofu and vegetable broth. Bring to boil and cook 10 minutes.
5. Season with soy sauce, rice vinegar, chili garlic paste, and sesame oil.
6. Whisk cornstarch and water. Swirl into soup and stir until thickened.
7. Whisk eggs and drizzle slowly into soup to create ribbons.
8. Garnish with sliced green onions and black pepper. Serve hot.
Notes
Adjust spice by increasing or reducing chili garlic paste.
Add vinegar gradually to control sourness.
Serve immediately for best texture.