This vibrant Chinese soup balances the sharp kick of vinegar and chili with the deep umami of soy sauce. The texture is wonderfully varied, featuring silky firm tofu cubes, crunchy water chestnuts, and tender snow peas suspended in a rich, velvety broth thickened with cornstarch. It is a comforting yet invigorating dish, perfect for chilly evenings or as a light starter. The interplay of hot and sour flavors wakes up the palate, while the vegetable-heavy base makes it a satisfying option for vegans and vegetarians alike. Simple to assemble from pantry staples, this classic soup delivers restaurant-quality flavor with minimal effort.
Chinese: Hot & Sour Soup With Tofu
Description
This vibrant Chinese soup balances the sharp kick of vinegar and chili with the deep umami of soy sauce. The texture is wonderfully varied, featuring silky firm tofu cubes, crunchy water chestnuts, and tender snow peas suspended in a rich, velvety broth thickened with cornstarch. It is a comforting yet invigorating dish, perfect for chilly evenings or as a light starter. The interplay of hot and sour flavors wakes up the palate, while the vegetable-heavy base makes it a satisfying option for vegans and vegetarians alike. Simple to assemble from pantry staples, this classic soup delivers restaurant-quality flavor with minimal effort.Ingredients
Directions
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Core and seed the sweet red peppers, then cut them into 3/4-inch by 1/4-inch strips. Cut the green onions diagonally into 3/4-inch pieces. Drain the tofu and cut it into 1/2-inch cubes.
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Heat the vegetable oil in a large saucepan over medium-high heat. Add the red pepper strips and green onions, stir-frying for about 5 minutes until slightly tender but still crisp.
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Pour in the chicken broth (or vegetable stock for vegan option) and soy sauce. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
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In a small bowl, whisk together the red wine vinegar, crushed red pepper flakes, salt, pepper, cornstarch, water, and sesame oil until completely smooth and free of lumps.
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Stir the vinegar mixture into the simmering soup. Add the fresh snow peas (or frozen if using) and cook for about 5 minutes, stirring frequently, until the soup thickens and becomes bubbly.
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Gently fold in the tofu cubes and drained water chestnuts. Cook for another 2-3 minutes just to heat through, being careful not to break the tofu. Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 57.5kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.6g3%
- Sugars 1.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
