Description
A bold and comforting Hot & Sour Soup made in 30 minutes with tofu, mushrooms, egg ribbons, and a perfectly balanced spicy and tangy broth.
Ingredients
Scale
- 6 oz baby bella mushrooms, sliced
- 8 oz extra firm tofu, cubed
- 1 teaspoon grated fresh ginger
- 3 garlic cloves, grated
- 1 Fresno pepper, finely minced
- 4 cups vegetable broth
- 2 stalks green onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic paste
- 1 tablespoon sesame oil
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 large eggs, whisked
- 2 tablespoons avocado oil
Instructions
- Slice mushrooms and cube tofu. Grate ginger and garlic. Mince Fresno pepper. Whisk eggs and set aside. Mix cornstarch and water to form slurry.
- Heat avocado oil in a pot over medium heat. Add ginger, garlic, and Fresno pepper. Sauté until fragrant, about 2 minutes.
- Add mushrooms and cook for another 2 minutes.
- Add tofu and vegetable broth. Bring to a rolling boil and cook for 10 minutes.
- Season with soy sauce, rice vinegar, chili garlic paste, and sesame oil. Stir well.
- Slowly pour in cornstarch slurry while stirring continuously until soup thickens.
- Gently swirl whisked eggs into simmering soup. Let ribbons form before lightly stirring.
- Garnish with sliced green onions and black pepper. Serve hot.
Notes
- Use shiitake mushrooms for deeper flavor.
- Adjust chili garlic paste to control spice level.
- Stir slurry gradually to prevent clumps.
- For vegan version, omit eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg