Hot and Sour Soup with Gingerbread Croutons

A warming and flavorful hot and sour soup with a surprising and delicious twist: crunchy gingerbread croutons for a sweet and spicy contrast.

Prep Time

15 minutes

Total Time

45 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.94/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Soup•Bread

Cuisine:

Asian

Mood:

Comfort Food•Spicy

Ingredients

Servings

6cupsVegetable Broth(Low sodium preferred)

£1.20

0.5cupDried Shiitake Mushrooms(Soaked in hot water for 20 minutes, then sliced)

£2.50

0.3cupWood Ear Mushrooms(Soaked in hot water for 20 minutes, then thinly sliced)

£1.80

1blockFirm Tofu(Drained and cubed)

£1.75

0.5cupBamboo Shoots(Canned, drained and julienned)

£1.00

1mediumCarrot(Julienned)

£0.20

4tablespoonsRice Vinegar(Adjust to taste)

£0.30

2tablespoonsSoy Sauce(Low sodium preferred)

£0.15

1teaspoonsChili Garlic Sauce(Adjust to taste)

£0.25

1teaspoonGround Ginger

£0.10

0.5teaspoonWhite Pepper

£0.05

2tablespoonsCornstarch

£0.05

4tablespoonsWater

2mediumScallions(Thinly sliced, for garnish)

£0.50

1largeEgg(Lightly beaten (optional for non-vegetarian version))

£0.30

4slicesPrepared Gingerbread(About 1/2 inch thick)

£1.50

1tablespoonOlive Oil

£0.10

Total Cost

£11.75

£2.94 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Cut gingerbread into small cubes (about 1/2 inch).
2.
Toss gingerbread cubes with olive oil and spread in a single layer on a baking sheet.
3.
Bake for 8-10 minutes, or until golden brown and crunchy. Let cool completely.
4.
In a large pot, bring vegetable broth to a boil.
5.
Add the soaked and sliced shiitake mushrooms and wood ear mushrooms, tofu, bamboo shoots, and carrot to the boiling broth.
6.
Reduce heat to a simmer and cook for 15 minutes, allowing the flavors to meld.
7.
In a small bowl, whisk together rice vinegar, soy sauce, chili garlic sauce, ground ginger, and white pepper.
8.
Pour the vinegar mixture into the simmering soup and stir well.
9.
In another small bowl, whisk together cornstarch and water to create a slurry. Gradually add the slurry to the soup, stirring constantly, until the soup thickens slightly.
10.
If using egg, slowly drizzle the beaten egg into the soup while stirring gently to create thin ribbons.
11.
Simmer for another 2-3 minutes.
12.
Ladle the hot and sour soup into bowls. Garnish with sliced scallions and a generous sprinkle of gingerbread croutons.

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My Notes

Nutrition Information

Nutrition per serving (400g)

285 kcal / 1192 kJ

Carbs

35g

13% of RDA

Fat

11g

16% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

11 g

12% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Adjust the amount of chili garlic sauce to your preference for spiciness.

For a richer flavor, use homemade vegetable broth.

To make the croutons extra flavorful, you can sprinkle them with a pinch of cinnamon or nutmeg before baking.

Leftover soup can be stored in the refrigerator for up to 3 days. The croutons are best served fresh.

Cooking Equipment

Oven

Stove

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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