Chinese: Hot & Sour Soup With Tofu

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.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 57.5

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

3 tablespoon Vegetable oil
2 lg Sweet red peppers, cored,

Directions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

Keywords: chinese soup, hot and sour, tofu, vegan, vegetarian, water chestnuts, snow peas, red peppers, green onions, soy sauce, rice vinegar, spicy, comfort food, broth, healthy dinner, easy recipe, asian cuisine, quick meal, gluten free option, dairy free

Read it online: https://www.chefs-mate.com/recipe/chinese-hot-sour-soup-with-tofu/