Hot and Sour Asian Soup. A play of spicy meets acidity and sourness adding in meaty exotic mushrooms, soft velvety tofu, crisp bamboo shoots, and beansprouts to an end result of pure delight. Wanting to put something different on the table tonight? Why not go Asian and make this delicious soup!
- 10 cups vegetable broth
- 2 tbsp grated ginger
- 1 1/2 cups sliced shiitake, enoki, and oyster mushrooms
- 1 cup shaved cabbage
- A cup fresh bean sprouts
- 1 8 oz can bamboo shoots drained and slivered
- 3 green onion stalks chopped
- 1/3 cup rice wine vinegar
- Similar 1/3 cup low sodium soy sauce
- 1 tablespoon chili sauce
- 1/3 cup cornstarch
- 2 eggs
- 350 g soft tofu cut into small cubes
- Salt and white pepper
- Pinch of Chinese five spice
- 2 tsp toasted sesame oil
- In a large stockpot combine 9 cups of the vegetable stock, mushrooms, cabbage, bamboo shoots, ginger, soy sauce, chili paste. Season with salt and white pepper and a pinch of Chinese five spice. Bring to a boil then turn heat to a medium setting and let soup simmer.
- While soup is simmering, take the remaining 1 cup of vegetable broth and add in cornstarch. Whisk until smooth. Once soup has reached a simmer, pour in vegetable stock, cornstarch mixture, and stir until soup thickens.
- Add bean sprouts to soup and stir; let that simmer for about 2 minutes, then whisk eggs and slowly pour into soup all the while stirring in a circular pattern.
- Time to add the tofu, 1/3 of the chopped green onion, and the sesame oil. Stir, taste for seasoning and adjust if necessary.
- Ready to serve immediately. Garnish with some more green onion and a few drops of sesame oil.
If you like your soup a bit more sour or spicy add more chili sauce and rice vinegar to your liking.
Maybe you don’t want the eggs, just don’t put them in. This will give you the darker hot and sour soup.
The same applies to the tofu, some people don’t like it, so it can be omitted. However, that soft tofu is music to my taste buds!