Hot and Sour Noodle Soup with Mushrooms and Tofu

A comforting and tangy Chinese soup featuring noodles, mushrooms, tofu, and a balanced hot and sour flavor profile.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.35/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

8cupsVegetable Broth(Low sodium preferred)

£1.20

8gramsDried Shiitake Mushrooms(Rehydrated and sliced)

£1.00

0.5cupWood Ear Mushrooms(Rehydrated and sliced)

£0.75

14ozFirm Tofu(Drained and cubed)

£2.00

1cupBamboo Shoots(Sliced)

£1.50

3tablespoonsRice Vinegar(Adjust to taste)

£0.25

2tablespoonsSoy Sauce(Low sodium)

£0.15

1tablespoonSesame Oil

£0.30

1teaspoonsChili Oil(Or to taste. Adjust for desired spiciness.)

£0.20

0.5teaspoonGround White Pepper(Adjust to taste)

£0.10

2tablespoonsCornstarch(Mixed with 2 tablespoons of cold water to create a slurry)

£0.05

8ozDried Egg Noodles or Udon Noodles

£1.00

2stalksGreen Onions(Chopped, for garnish)

£0.50

0.3cupFresh Cilantro(Chopped, for garnish (optional))

£0.40

Total Cost

£9.40

£2.35 per serving

Instructions

1.
If using dried shiitake and wood ear mushrooms, rehydrate them in warm water for about 30 minutes. Drain and slice.
2.
In a large pot or Dutch oven, bring the vegetable broth to a boil.
3.
Add the shiitake mushrooms, wood ear mushrooms, tofu, and bamboo shoots to the broth. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
4.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili oil, and white pepper.
5.
Pour the vinegar mixture into the simmering soup. Stir well and taste. Adjust the amounts of rice vinegar and chili oil to achieve your desired level of sourness and spiciness.
6.
Gradually pour in the cornstarch slurry while stirring continuously. The soup will thicken slightly.
7.
Add the noodles to the soup and cook according to package directions (usually 3-5 minutes).
8.
Ladle the soup into bowls and garnish with chopped green onions and cilantro (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

385 kcal / 1611 kJ

Carbs

48g

18% of RDA

Fat

14g

20% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use a homemade vegetable broth.

If you don't have wood ear mushrooms, you can substitute with other types of mushrooms like enoki or oyster mushrooms.

Adjust the amount of chili oil and white pepper to your personal preference for spiciness.

For a non-vegetarian version, you can add cooked shredded chicken or pork.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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