Hot & Sour Garlic Chive Soup With Tofu

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Servings: 4 Difficulty: Advanced
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A vibrant, spicy, and tangy Japanese-style soup featuring silken tofu and aromatic garlic chives
Hot & Sour Garlic Chive Soup With Tofu recipe image
Hot & Sour Garlic Chive Soup With Tofu recipe image
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Hot & Sour Garlic Chive Soup With Tofu

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 180

Description

This Hot & Sour Garlic Chive Soup is a comforting yet invigorating dish that balances the warmth of simmered vegetables with a sharp, tangy kick from rice vinegar and the pungency of fresh garlic chives. The broth is infused with umami-rich dried mushrooms and seaweed, creating a deep, savory base that highlights the delicate texture of firm tofu. Perfect for chilly evenings or as a light, nourishing lunch, this vegan-friendly soup comes together quickly using simple, wholesome ingredients. The addition of a touch of sesame oil and miso adds complexity, while the fresh chive garnish provides a bright, herbal finish. Its an easy, flavorful meal that feels both rustic and refined.

Ingredients

Directions

  1. Rinse the dried mushrooms and seaweed, then place them in a large heavy pot.
  2. Add the sliced carrots, lovage or celery leaves, torn lettuce or chard, hot red pepper, water, white wine, and rice wine vinegar to the pot.
  3. Bring the mixture to a boil over high heat.
  4. Once boiling, cover the pot, reduce the heat to medium-low, and simmer for 30 minutes to extract flavors.
  5. Remove the pot from the heat and let it sit for a few minutes.
  6. Remove the softened mushrooms from the broth and slice them thinly, discarding any tough stems or portions.
  7. Strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing on the solids to extract liquid, then discard the solids.
  8. Return the strained broth to the pot and bring it to a gentle simmer.
  9. Add the cubed tofu and sliced mushrooms to the simmering broth.
  10. Simmer gently for 5 minutes, ensuring the tofu is heated through but not boiling vigorously to prevent breaking.
  11. In a small bowl, dissolve the miso paste in a few ladles of the hot broth until smooth.
  12. Stir the dissolved miso back into the soup pot.
  13. Immediately remove the pot from the heat to preserve the probiotic qualities and flavor of the miso.
  14. Drizzle with dark sesame oil and stir gently.
  15. Ladle the soup into bowls and garnish with minced garlic chive leaves and flowers.
  16. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 450mg19%
Total Carbohydrate 20g7%
Dietary Fiber 3g12%
Sugars 4g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hot and sour soup, garlic chive soup, tofu soup, japanese soup, vegan soup, miso soup, garlic chives, dried mushrooms, shiitake mushrooms, cloud ear mushrooms, seaweed soup, arame seaweed, rice vinegar, sesame oil, firm tofu, comfort food, spicy soup, umami broth, healthy dinner, quick soup
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