Easy Hot and Sour Soup

Hot and sour soup is a beloved staple in Asian cuisine, renowned for its bold flavors and comforting warmth. This dish strikes a delightful balance between zesty tanginess and spicy heat, making it a favorite among those who appreciate the intricate layering of flavors in their meals. Traditionally enjoyed as an appetizer in Chinese restaurants, hot and sour soup has gained popularity worldwide for its unique taste and comforting properties.

Discover the vibrant flavors of Asian cuisine with this zesty hot and sour soup recipe! This plant-based delight combines the perfect balance of heat and tang, featuring nutritious ingredients like mushrooms, tofu, and fresh greens. Perfect as an appetizer or a hearty dish, it's easy to make and packed with flavor. Click through to explore the step-by-step guide and bring this comforting soup to your kitchen table today!

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Ingredients

4 cups vegetable broth

1 cup mushrooms, sliced (shiitake or button)

1 block (14 oz) firm tofu, cubed

1 cup bamboo shoots, sliced

2 cups baby spinach (or bok choy)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 tablespoon sesame oil

1 teaspoon grated ginger

2 cloves garlic, minced

1 teaspoon chili paste (adjust to taste)

1 teaspoon black pepper (freshly ground)

2 green onions, chopped (for garnish)

Cilantro leaves (for garnish, optional)

Instructions

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).

Stir in the sliced mushrooms and cook for another 3-4 minutes until they are tender.

Add the vegetable broth to the pot and bring it to a boil.

Once boiling, reduce heat to a simmer, and add cubed tofu, bamboo shoots, soy sauce, rice vinegar, chili paste, and ground black pepper. Simmer for 5-7 minutes, allowing flavors to meld.

Gradually stir in the cornstarch slurry while continuously stirring the soup to prevent lumps. Allow the soup to thicken slightly (2-3 minutes).

Fold in the baby spinach and cook for an additional minute until wilted.

Taste the soup, adjusting the seasoning if necessary (more soy sauce or vinegar can be added for additional depth).

- Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the hot and sour soup in bowls topped with chopped green onions and fresh cilantro leaves for added flavor and color. You can also add a few drops of extra chili paste on top for an extra kick!