Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 4 cups vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili paste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/2 cup sliced mushrooms
- 1/2 cup bamboo shoots
- 1/2 cup firm tofu, cubed
- 2 tablespoons cornstarch
- 1/4 cup cold water
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery and cook for 5 minutes, stirring occasionally.
3. Add the vegetable broth, soy sauce, rice vinegar, chili paste, ginger, and pepper and bring to a boil.
4. Reduce the heat to low and simmer for 10 minutes.
5. Add the mushrooms, bamboo shoots, and tofu and simmer for 10 minutes.
6. In a small bowl, whisk together the cornstarch and cold water until smooth.
7. Slowly add the cornstarch mixture to the soup, stirring constantly, until the soup thickens.
8. Simmer for 5 minutes.
9. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 6
Nutritional Information (per serving):
Calories: 120
Fat: 5 g
Carbohydrates: 11 g
Protein: 6 g
Substitutions for Ingredients:
- Vegetable oil: Canola oil, olive oil, or coconut oil
- Onion: Shallots or leeks
- Carrots: Bell peppers or zucchini
- Celery: Fennel or asparagus
- Soy sauce: Tamari or coconut aminos
- Rice vinegar: Apple cider vinegar or white wine vinegar
- Chili paste: Red pepper flakes or sriracha
- Mushrooms: Eggplant or zucchini
- Bamboo shoots: Water chestnuts or jicama
- Tofu: Tempeh or seitan
Variations:
- For a spicier soup, add more chili paste or red pepper flakes.
- For a creamier soup, add 1/2 cup of coconut milk.
- For a heartier soup, add 1 cup of cooked rice or quinoa.
Tips and Tricks:
- To make the soup more flavorful, add a pinch of sugar or a squeeze of lemon juice.
- To make the soup thicker, add more cornstarch.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of chopped green onions and sesame seeds.
Garnishes:
Green onions, sesame seeds, cilantro, or chopped peanuts.
Pairings:
Serve the soup with steamed rice, a side of stir-fried vegetables, or a side salad.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more cornstarch.
Food Safety Advice:
Refrigerate the soup within 2 hours of cooking and consume within 5 days.
Food History:
Hot and sour soup is a popular Chinese dish that has been around for centuries. It is believed to have originated in the Sichuan province of China.
Flavor Profiles:
This soup has a savory, salty, and slightly spicy flavor with a hint of sourness.
Serving Suggestions:
Serve the soup with steamed rice, a side of stir-fried vegetables, or a side salad.
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