September 21, 2011

Hot and Sour Soup recipe

I’ve been battling a head cold all week and the perfect solution? Hot and Sour Soup! It’s inexpensive, filling, and it will clear your sinuses. I also love that there are only a few ingredients and it can be ready in 15 minutes (that includes prep time)!

INGREDIENTS

4 cup(s) fat-free chicken broth

2 tbsp rice vinegar

2 tsp asian hot sauce, or chili paste, (or to taste, start with a little and add until it seems like it carries the right punch)

2 cup(s) mushroom(s), sliced (I prefer crimini, but white, shitake or any kind of mushroom will work just fine)

9 oz firm tofu

1 tbsp cornstarch, mixed with 2 tbsp water

1 tbsp soy sauce

2 medium scallion(s), sliced

optional – 1/3 cup(s) bamboo shoots, sliced
optional – egg whites

DIRECTIONS

Dice up your tofu, mushrooms and bamboo shoots

In a soup pot, stir together the chicken broth, vinegar, hot sauce, soy sauce, mushrooms, bamboo shoots and tofu.

Bring to a simmer and cook for five (5) minutes.

Stir in cornstarch and simmer two (2) minutes more.

Serve, sprinkling each bowl with sliced scallions.

Like most of my other recipes – you add more of what you want and less of what you don’t. I love mushrooms – so I add a lot. Tofu regularly goes on sale for $0.99 a container (it seems like it’s on sale a lot at Safeway?) and this can be a great meal to whip up when you find a good deal on mushrooms. I think this soup would freeze just fine.

Let me know what you think!

Here are some other recipes I’ve posted in the past:

Comments

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  1. I’m making this tonight! I’m so excited! I looked through countless recipes and this is the only one I have found that has the normal hot and sour soup ingredients!

  2. Samantha Smithingell says:

    Made this for dinner, sooo good!

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