Name: Authentic Classic Asian Vegetable Hot and Sour Soup with Tofu and Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups low-sodium vegetable broth; 1 cup shiitake mushrooms, stemmed and sliced; 1 cup bamboo shoots, julienned (can use canned, drained); 1 cup firm tofu, cut into 1/2-inch cubes; 1 medium carrot, julienned; 1/2 cup Napa cabbage, shredded; 1/4 cup rice vinegar; 2 tablespoons soy sauce; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 teaspoon sesame oil; 1/2 teaspoon ground white pepper; 1 teaspoon chili garlic sauce (optional, to taste); 2 large eggs, lightly beaten; 2 green onions, thinly sliced; Salt to taste

From craving to table

Instructions

1
In a large pot, bring vegetable broth to a simmer over medium heat.
2
Add shiitake mushrooms, bamboo shoots, carrots, and tofu to the pot. Simmer for 5 minutes.
3
Stir in the Napa cabbage and continue simmering for another 2-3 minutes.
4
Add rice vinegar, soy sauce, white pepper, chili garlic sauce, and sesame oil. Stir to combine.
5
Slowly pour in the cornstarch slurry while stirring, and cook until the soup slightly thickens, about 2 minutes.
6
Reduce heat to low. Very slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
7
Taste and adjust salt, vinegar, or chili sauce as desired.
8
Ladle soup into bowls, garnish with sliced green onions, and serve hot.

Authentic Classic Asian Vegetable Hot and Sour Soup with Tofu and Mushrooms

Instructions

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