Hot and Sour Soup

Ingredients

• 200 g tofu (firm), drained and cubed
• 150 g mushrooms (shiitake or button), sliced
• 3 cups vegetable broth
• 1.5 tbsp soy sauce
• 2 tbsp rice vinegar
• 0.5 tsp white pepper (or black pepper)
• 1 tsp chili oil (or chili flakes)
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 2 tbsp green onions, sliced(optional)

Instructions

1. 1

   Prep (10 minutes): Cube the tofu; slice the mushrooms; slice the green onions. In a small bowl, stir cornstarch with water to make a smooth slurry.

2. 2

   Cook (15 minutes): In a pot, bring the vegetable broth to a gentle simmer. Stir in soy sauce, rice vinegar, white pepper, and chili oil.

3. 3

   Add the mushrooms and simmer for 5 minutes, until tender.

4. 4

   Add the tofu and simmer for 3 minutes to warm through.

5. 5

   Stir the cornstarch slurry again, then pour it into the simmering soup while stirring. Simmer 2–3 minutes until thickened.

6. 6

   Taste and adjust with a little more vinegar or pepper if desired. Serve hot, topped with green onions if using.