Hot & Sour Mushroom Tofu Soup
A bright, spicy bowl of Hot & Sour Mushroom Tofu Soup that wakes up your taste buds and is quick to make with simple pantry items.
Ingredients
Main Ingredients
- 200 g tofu, cubed Use firm tofu for best results.
- 200 g mushrooms, sliced
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar Add slowly to reach desired sourness.
- 1 tablespoon chili paste or sauce Adjust amount to your heat level.
- 1 tablespoon cornstarch mixed with 2 tablespoons water Mix well before adding.
- 1 teaspoon sesame oil
- 2 unit green onions, chopped For garnish.
- to taste Salt and pepper
- Cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, bring the vegetable broth to a boil.
- Add the sliced mushrooms and cubed tofu, simmer for about 5 minutes.
- Stir in the soy sauce, rice vinegar, and chili paste.
- Mix in the cornstarch slurry and continue stirring until the soup thickens slightly.
- Add sesame oil and season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and cilantro if desired.
Notes
Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stove. For a heartier meal, serve with steamed rice or crusty bread.