Description
A classic Chinese soup with a balance of spicy and sour flavors, featuring tender vegetables and protein.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup sliced shiitake mushrooms
- 1 cup sliced firm tofu
- 1 cup sliced bamboo shoots
- 1 cup sliced wood ear mushrooms
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
Instructions
- Heat vegetable oil in a large pot over medium heat. Add shiitake mushrooms, tofu, bamboo shoots, and wood ear mushrooms. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, soy sauce, rice vinegar, chili garlic sauce, white pepper, and black pepper. Bring to a boil.
- In a small bowl, whisk together cornstarch and water to create a slurry.
- Gradually whisk the cornstarch slurry into the boiling soup until it thickens.
- Simmer for 2 minutes.
- Garnish with sliced green onions before serving.
Notes
- For a spicier soup, add more chili garlic sauce.
- For a tangier soup, add more rice vinegar.
- You can add other vegetables like carrots or bell peppers.
- For a non-vegetarian version, you can add shredded chicken or pork.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: hot and sour soup, chinese soup, spicy soup, sour soup, vegetable soup, tofu soup, mushroom soup