Hot & Sour soup is one of my favorite starters at Chinese restaurants. It’s thick, spicy, and packed with flavor, making it the perfect soup. What I love about it is that it’s surprisingly filling, thanks to the protein and vegetables. This recipe is also easily adaptable to be vegan—simply omit the egg or try a substitute like Just Egg (though I haven’t tried it yet, it could be worth a try).
INGREDIENTS
- 6 oz Baby Bella Mushrooms
- 8 oz Extra Firm Tofu
- 1 tsp Grated Ginger
- 3 Cloves Garlic, Grated
- 1 Fresno Pepper (Red Jalapeño)
- 4 Cups Vegetable Broth
- 2 Stalks Green Onion
- 3 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Chili Garlic Paste
- 1 tbsp Sesame Oil
- 3 tbsp Cornstarch
- 3 tbsp Water
- 2 Eggs
- 2 tbsp Avocado Oil
INSTRUCTIONS
- Slice the mushrooms and tofu. Grate the ginger and garlic. Finely mince the Fresno pepper.
- Heat avocado oil in a pot over medium heat. Add the ginger, garlic, and chili pepper. Sauté for about 2 minutes until fragrant.
- Add the sliced mushrooms and cook for an additional 2 minutes, stirring occasionally.
- Stir in the tofu and pour in the vegetable broth. Mix well.
- Stir the soup and cover with a lid. Bring it to a boil, then cook for about 10 minutes once it reaches a rolling boil.
- Season the soup with soy sauce, rice vinegar, chili garlic paste, and sesame oil. Stir to combine.
- In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly add the slurry into the soup, stirring continuously to prevent clumping.
- Once the soup has thickened, whisk the eggs thoroughly. Slowly drizzle the eggs into the soup while stirring gently to create egg ribbons. Let them bloom before stirring.
- Garnish with sliced green onions and a sprinkle of black pepper. Enjoy hot!
