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Flavorful Hot and Sour Soup with Tofu and Shiitake Mushrooms

hot and sour soup with tofu and shiitake mushrooms - featured image
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A comforting and easy-to-make hot and sour soup featuring silky tofu and earthy shiitake mushrooms, perfect for cozy dinners and quick meals.

Ingredients

Scale
  • 4 cups (960 ml) vegetable broth (homemade or low-sodium store-bought)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar (or apple cider vinegar as substitute)
  • 1 tablespoon chili garlic sauce (adjust to heat preference)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 cup (100 g) shiitake mushrooms, stems removed and sliced (fresh or dried soaked)
  • 1 block (14 oz / 400 g) firm tofu, drained and cut into ½-inch cubes (silken tofu optional)
  • 2 green onions, thinly sliced
  • 1 small carrot, julienned or thinly sliced
  • 2 tablespoons cornstarch mixed with ¼ cup (60 ml) water
  • Optional: 1 egg, lightly beaten
  • Optional: white pepper to taste
  • Optional: fresh cilantro, chopped

Instructions

  1. Slice shiitake mushrooms, julienne carrot, dice tofu into ½-inch cubes, mince garlic, and grate ginger. Soak dried mushrooms in warm water for 20-30 minutes if using.
  2. In a large pot, combine vegetable broth, soy sauce, rice vinegar, chili garlic sauce, sesame oil, minced garlic, and grated ginger. Bring to a gentle boil over medium-high heat, then reduce to a simmer for 5-7 minutes.
  3. Add sliced shiitake mushrooms and carrot strips to the broth. Simmer for 5 minutes until mushrooms are tender but still chewy.
  4. Gently add tofu cubes to the pot, stirring slowly to combine. Warm through for about 3 minutes.
  5. Stir the cornstarch slurry to recombine and gradually pour into the simmering soup while stirring constantly to thicken the broth. Add more broth or water if too thick.
  6. If using, slowly drizzle beaten egg into the soup in a thin stream while stirring gently to create silky ribbons. Cook for another minute until egg is set.
  7. Taste and adjust seasoning with white pepper or more soy sauce if needed. Remove from heat and stir in sliced green onions.
  8. Ladle soup into bowls, garnish with extra green onions or fresh cilantro if desired, and serve immediately.

Notes

Add the cornstarch slurry slowly to avoid lumps. Handle tofu gently to prevent breaking. Adjust chili garlic sauce and vinegar to taste for preferred heat and sourness. For vegan option, skip egg or use vegan replacer. Use tamari for gluten-free. Leftovers store well for 3 days; reheat gently to avoid tofu breaking.

Nutrition

Keywords: hot and sour soup, tofu soup, shiitake mushrooms, easy soup recipe, vegetarian soup, gluten-free soup, quick dinner, comfort food

Find it online: https://yumyep.com/flavorful-hot-and-sour-soup-with-tofu-and-shiitake-mushrooms-easy-recipe-for-beginners/