Hot & Sour Soup
Learn how to make easy and quick Asian hot & sour soup in just 20 minutes, with no strange ingredients and fantastic flavor.
Servings:4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Increase the heat level by adding more crushed red pepper flakes.
Nutrition
Calories: 47 kcal, Carbohydrates: 6 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 2098 mg, Potassium: 431 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 85 IU, Vitamin C: 26 mg, Calcium: 32 mg, Iron: 1 mg
