Ingredients with Measurements:
- 1 pound of firm tofu, cut into small cubes
- 4 cups of chicken or vegetable broth
- 1/2 cup of rice vinegar
- 1/4 cup of soy sauce
- 2 tablespoons of gochujang (Korean chili paste)
- 2 tablespoons of sesame oil
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced scallions
- 1/4 cup of chopped cilantro
- 2 beaten eggs
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium-high heat. Add ginger and garlic and sauté for 1-2 minutes until fragrant.
2. Add chicken or vegetable broth, rice vinegar, soy sauce, and gochujang to the pot. Stir to combine and bring to a boil.
3. Reduce heat to medium-low and add tofu, shiitake mushrooms, and bamboo shoots. Simmer for 10-15 minutes until the vegetables are tender.
4. Add scallions and cilantro to the pot and stir to combine.
5. Slowly pour in the beaten eggs while stirring the soup with a ladle. The eggs will cook and form ribbons in the soup.
6. Season with salt and pepper to taste.
7. Serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 10g
Protein: 12g
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Firm tofu can be substituted with chicken or shrimp
- Rice vinegar can be substituted with apple cider vinegar or white vinegar
- Gochujang can be substituted with sriracha or red pepper flakes
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms
- Bamboo shoots can be substituted with water chestnuts or baby corn
Variations:
- Add cooked noodles or rice to the soup for a heartier meal
- Use beef broth instead of chicken or vegetable broth for a richer flavor
- Add sliced carrots or bell peppers for more vegetables
- Use seafood broth and add shrimp or crab for a seafood version
Tips and tricks:
- Use a slotted spoon to remove any excess foam that forms on the surface of the soup while simmering
- Adjust the amount of gochujang to your liking for spiciness
- Use fresh cilantro for a brighter flavor
- Serve with a side of kimchi for a traditional Korean meal
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Garnish with additional sliced scallions and cilantro for a pop of color.
Garnishes:
Sliced scallions and cilantro
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Kimchi, steamed rice, Korean vegetable pancakes (jeon)
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors
- If the soup is too spicy, add more broth or water to dilute the heat
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure food safety
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Hot and sour soup is a popular dish in many Asian cuisines, including Korean, Chinese, and Vietnamese. It is believed to have originated in China over 1000 years ago and has since spread throughout Asia and the world.
Flavor profiles:
Hot and sour soup is a balance of spicy, sour, and savory flavors. The gochujang adds heat, the rice vinegar adds tanginess, and the soy sauce adds saltiness.
Serving suggestions:
Serve hot and sour soup as a starter or main dish in a Korean-inspired meal.
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Region: Korean