Lean how to make easy and quick Asian hot & sour soup in just 20 minutes, with no unique ingredients and fantastic flavor.
Spicy Asian hot and sour soup in the comfort of my own kitchen, fuzzy slippers, and messy bun. THIS is the life. As perviously mentioned about 927 times on this blog, I used to work at a Chinese restaurant (thank you Joy Luck for the good times and the college savings). After a busy shift or between doubles on the weekends I’d almost always grab a big bowl of hot and sour soup with a side of cream cheese wontons to help me power through.
Now that we’ve moved a couple of towns away from my old stomping grounds, it’s a huge time saver to be able to make one of my favorite Asian soups at home. It’s SO easy to bring this soup to fruition with extremely simple ingredients like water-packed tofu, canned bamboo shoots (or fresh if your market carries it!), broth and soy sauce, and Gourmet Garden Lightly Dried Herbs. These lightly dried herbs are carefully dried through a process that preserves the oils in the herbs which allows them to last for weeks in the fridge. The flavor is straight-up amazing and they make it so easy and convenient to add fresh herb flavors to your cooking, and in this case, our hot and sour soup.
This classic is easy to whip up on your stove top and ready to eat in just 20 minutes. It serves 3-4 people as a main dish, or 6 as a side dish to your favorite fake-out-take-out meals. Put this tasty soup on your menu for the week, you will not regret it my friends. And don’t forget to enter the giveaway below for a chance to win a $50 Walmart gift card and $15 worth of tasty Gourmet Garden Products – all you have to do is comment below telling me what your favorite herb to cook with is!
Hot & Sour Soup
- 6 cups chicken or vegetable broth
- 1 14-ounce package water-packed extra firm tofu - drained
- 1 cup mushrooms - thinly sliced
- ½ cup bamboo shoots - (usually found canned), cut into thin strips
- ⅓ cup rice wine vinegar
- 6 tablespoons low sodium soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon ginger
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon cilantro
- 4 tablespoons cold water + 3 tablespoons corn starch
- Chop tofu into cubes and set aside.
- In a large pot combine broth, vinegar, soy sauce, garlic, ginger and crushed red pepper flakes and bring to a boil. Stir in tofu, mushrooms, and bamboo shoots and reduce heat to medium-low.
- Stir together cold water and corn starch until dissolved. Pour into pot and stir until soup thickens. Cook 5-10 minutes longer. Garnish with dried cilantro or chives and serve immediately.
This recipe is in partnership with Gourmet Garden.
This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.Comments submitted may be displayed on other websites owned by the sponsoring brand.
This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.
When you say 1 teaspoon ginger and 1 teaspoon cilantro you mean powdered? Thank you
Loved this. I’m making some today. Freezes well too