Serve with a side of chicken or vegetable pot stickers.
Hot and Sour Soup with Tofu
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Prep:
30 min. -
Cook:
25 min. -
Serves:
4
Recipes
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
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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.
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3
Simmer uncovered, over medium-low heat, until done, stirring occasionally, about 10-15 minutes.
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4
Stir in bean sprouts and tofu, heat through.
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5
Garnish with scallion slices.
*Place tofu on several layers of paper towels and drain for about 30 minutes before cubing.