Learn how to make easy and quick Asian hot & sour soup in just 20 minutes, with no strange ingredients and fantastic flavor.
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 20 minutesminutes
Servings:4servings
Ingredients
6cupschicken or vegetable broth
114-ounce packagewater-packed extra firm tofu, drained
1cupmushrooms, thinly sliced
½cupbamboo shoots , (usually found canned), cut into thin strips
⅓cuprice wine vinegar
6tablespoonslow sodium soy sauce
2teaspoonsminced garlic
1teaspoonginger
½teaspooncrushed red pepper flakes
1teaspooncilantro
4tablespoons 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.