Hot and Sour Tofu Soup
Ingredients
- 3 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 3 cups chicken broth
- ½ cup water
- ½ cup sliced bamboo shoots, drained
- 8 dried shiitake mushrooms, rehydrated
- 1 clove garlic, crushed
- 1 (1/2 inch) piece fresh ginger root
- 2 teaspoons soy sauce
- ¼ teaspoon red pepper flakes
- 2 ounces firm tofu, diced
- 1 egg, beaten
- 2 green onions, chopped
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Instructions
- Stir vinegar and cornstarch together in a bowl.
- Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
- Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.
Source
Original recipe: View Original