Hot and Sour Soup with Tofu

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Serve with a side of chicken or vegetable pot stickers.

Recipe tags: vegetable base, easy difficulty, main, stew

Ingredients

Quantity	Ingredient
2 Tbsp	canola oil
1 pkg	(3.5-ounce) fresh shiitake mushroom caps, rinsed and sliced
1 large clove	garlic, peeled and minced
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	sugar
1 tsp	fresh ginger, peeled and grated
3 tsp	low-sodium soy sauce
2 Tbsp	rice vinegar
¼ tsp	salt
¼ tsp	white pepper
1½ cup	fresh bean sprouts, rinsed
1 pkg	(12.3-ounce) silken tofu, extra firm, drained*, cut in ½-inch cubes, set aside
1 medium	scallion rinsed, trimmed and thinly sliced

Directions

1

In a soup pot, heat oil over medium-high heat. Add mushrooms and garlic, lightly sauté, about 2-3 minutes.
2

Reduce heat, add water-cornstarch blend, No Chicken and Chili Bases, sugar, ginger, soy sauce, rice vinegar, salt and pepper, stir to combine.
3

Simmer uncovered, over medium-low heat, until done, stirring occasionally, about 10-15 minutes.
4

Stir in bean sprouts and tofu, heat through.
5

Garnish with scallion slices.

*Place tofu on several layers of paper towels and drain for about 30 minutes before cubing.

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