Description
Hot and sour soup is a comforting blend of bold flavors that warms both heart and soul. This vibrant dish combines tangy rice vinegar, spicy white pepper, and a medley of fresh vegetables, creating a delightful experience in every spoonful. Perfect for family gatherings or cozy nights in, this easy-to-make soup is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 4 cups low-sodium chicken or vegetable broth
- 1 cup firm tofu, cubed
- 1 cup shiitake or button mushrooms, sliced
- 1 cup shredded carrots
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tsp white pepper (adjust to taste)
- For garnish: 2 green onions, chopped, ¼ cup fresh cilantro (optional)
Instructions
- In a large pot over medium heat, combine broth, mushrooms, carrots, and tofu. Simmer until vegetables are tender.
- Stir in rice vinegar and soy sauce; season with white pepper to taste.
- To thicken the soup, mix 1 tbsp cornstarch with 2 tbsp water until smooth; stir into the soup while simmering until desired thickness is reached.
- Remove from heat and add green onions and cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 820mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize with proteins like chicken for added richness. Store leftovers in an airtight container for up to three days; reheat on the stove to maintain flavor and texture.