Hot & Sour Soup Recipe
Heat things up! Chef's szechuan chili seasoned soup with bamboo strips, tofu and black wood mushrooms.
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Ingredients
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Soup Base
Vegetables and Flavorings
Garnish
Method
Soup Preparation
- 1
Prepare the Dried Mushrooms
Soak the dried black wood mushrooms in warm water for about 20 minutes until they are soft. Drain and slice them thinly.
- 2
Prepare the Broth
In a large pot, combine 4 cups of vegetable broth and 1 cup of water. Bring to a gentle boil over medium heat.
- 3
Add Flavorings
Stir in the soy sauce, rice vinegar, Szechuan chili paste, garlic, ginger, and red pepper flakes into the broth. Let it simmer for about 5 minutes.
- 4
Thicken the Soup
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Slowly add the slurry to the simmering soup, stirring constantly until it thickens.
- 5
Add Vegetables and Tofu
Add the sliced black wood mushrooms, bamboo shoots, diced tofu, and chopped green onions to the pot. Stir to combine and cook for an additional 3-5 minutes until heated through.
Serving
- 6
Garnish and Serve
Ladle the hot and sour soup into bowls. Garnish with chopped cilantro and serve with lime wedges on the side for an extra zesty flavor.
