Ingredients
Scale
- 6 cups chicken broth, low-sodium recommended
- 1 tablespoon soy sauce, low-sodium recommended
- 2 tablespoons rice vinegar, unseasoned preferred
- 1 teaspoon fresh ginger, grated
- 1 cup bamboo shoots, sliced
- 1/2 cup dried shiitake mushrooms, rehydrated
- 14 ounces firm tofu, cubed and pressed
- 2 tablespoons cornstarch
- Sichuan peppercorns, to taste
- Green onions, chopped for garnish
Instructions
- In a large pot over medium heat, pour in 6 cups of chicken broth.
- Add 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of freshly grated ginger.
- Stir well to combine these flavors as they come together.
- Stir in 1 cup of sliced bamboo shoots and rehydrated shiitake mushrooms (roughly ½ cup) into the simmering broth.
- Allow them to cook for about 5 minutes until they soften slightly but still retain some crunch.
- Gently fold in 1 block (about 14 ounces) of cubed firm tofu into the pot.
- Let it simmer for an additional 3-4 minutes so the tofu can soak up all those delicious flavors without falling apart.
- In a small bowl, mix together 2 tablespoons of cornstarch with equal parts cold water until smooth.
- Slowly drizzle this mixture into the pot while stirring continuously to thicken your soup perfectly.
- Add Sichuan peppercorns (to taste) along with an additional teaspoon of grated ginger if you’re feeling adventurous!
- Adjust seasoning by adding more soy sauce or vinegar depending on how hot or sour you want it.
- Once everything is heated through, remove from heat.
- Ladle your beautiful Hot and Sour Soup into bowls, sprinkle chopped green onions on top, and serve immediately while it's piping hot!
Notes
Store leftover soup in airtight containers.
Reheat gently on the stovetop.
Serve with fresh cilantro garnish.
Add tofu for extra protein boost.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg