Hot and Sour Soup with Tofu
Recipe tags: vegetable base, easy difficulty, main, vegetarian, stew
|1 pkg||(12.3-ounce) silken tofu, extra firm, drained*, cut in ½-inch cubes, set aside|
|1 pkg||(3.5-ounce) fresh shiitake mushroom caps, rinsed and sliced|
|1 large clove||garlic, peeled and minced|
|2 Tbsp||canola oil|
|4 cups||cold water|
|2 Tbsp||cornstarch (whisk into cold water)|
|1 Tbsp||Better Than Bouillon® Vegetarian No Chicken Base|
|2 tsp||Better Than Bouillon® Chili Base|
|1 tsp||fresh ginger, peeled and grated|
|3 tsp||low-sodium soy sauce|
|2 Tbsp||rice vinegar|
|¼ tsp||white pepper|
|1½ cup||fresh bean sprouts, rinsed|
|1 medium||scallion rinsed, trimmed and thinly sliced|
In a soup pot, heat oil over medium-high heat. Add mushrooms and garlic, lightly sauté, about 2-3 minutes.
Reduce heat, add water-cornstarch blend, No Chicken and Chili Bases, sugar, ginger, soy sauce, rice vinegar, salt and pepper, stir to combine.
Simmer uncovered, over medium-low heat, until done, stirring occasionally, about 10-15 minutes.
Stir in bean sprouts and tofu, heat through.
Garnish with scallion slices.