Hot and Sour Soup
A broth-based soup balancing heat, acidity, and umami with chili, vinegar, and soy. Served hot with a silky, savory depth from mushrooms and a bright finish from aromatics.
Ingredients
Method
Clean shiitake mushroom caps with a damp cloth and slice into 1/4-inch strips; discard stems. Mince ginger and garlic. Slice green onion white parts and reserve green parts for garnish. Cube or slice your chosen swappable vegetable.
If using tofu or other protein, cube it and set aside; if using shrimp or chicken, prepare for cooking by patting dry. If marinating protein, toss with ginger-soy marinade and set aside for up to 10 minutes.
Bring vegetable broth to a simmer in a large pot over medium-high heat. Add ginger, garlic, and white parts of green onion; simmer for 2 minutes until fragrant.
Add mushroom slices and simmer for 3 to 4 minutes until just tender. Stir in the swappable vegetable and cook for 2 to 3 minutes until nearly tender.
Add protein (tofu, shrimp, or diced chicken) and simmer until cooked through—2 minutes for shrimp, 3 to 4 minutes for tofu, 5 to 7 minutes for chicken; skip this step if protein is optional and not being used.
Remove from heat. Stir in rice vinegar, soy sauce, and red chili flakes or hot sauce; adjust heat and acidity to taste.
Ladle soup into bowls. Drizzle each bowl with a few drops of sesame oil, sprinkle toasted sesame seeds, and garnish with reserved green onion tops.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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