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: 47kcal | Carbohydrates: 6g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2098mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
