Sichuan Hot and Sour Soup with Tofu and Mushrooms

A flavorful and tangy soup with silken tofu, wood ear mushrooms, bamboo shoots, and a spicy and sour broth.

Prep Time

15 minutes

Total Time

40 minutes

Calories

165 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.56/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6cupsVegetable Broth(Low sodium preferred)

£1.20

0.5ounceDried Wood Ear Mushrooms(Rehydrated)

£1.50

1cupBamboo Shoots(Thinly sliced)

£1.00

1blockSilken Tofu(Drained and cubed)

£1.10

3tablespoonsRice Vinegar(Adjust to taste)

£0.25

2tablespoonsSoy Sauce(Low sodium preferred)

£0.15

0.5teaspoonWhite Pepper(Adjust to taste)

£0.10

1tablespoonsChili Oil(Adjust to taste for spice level)

£0.30

2tablespoonsCornstarch(Mixed with 2 tablespoons cold water)

£0.05

1teaspoonSesame Oil(For finishing)

£0.10

2Green Onions(Thinly sliced, for garnish)

£0.50

3Optional: Dried Shiitake Mushrooms(Rehydrated and sliced)

1Optional: Egg(Lightly beaten and drizzled in before thickening)

Total Cost

£6.25

£1.56 per serving

Instructions

1.
If using dried wood ear and shiitake mushrooms, rehydrate them in hot water for about 20 minutes. Drain and slice thinly.
2.
Bring the vegetable broth to a boil in a large pot or Dutch oven.
3.
Add the rehydrated mushrooms, sliced bamboo shoots, and optional sliced shiitake mushrooms to the boiling broth.
4.
Reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
5.
In a small bowl, whisk together the rice vinegar, soy sauce, and white pepper. Add this mixture to the soup.
6.
Stir in the cubed silken tofu.
7.
Slowly drizzle in the cornstarch slurry, stirring constantly, until the soup thickens to your desired consistency.
8.
Stir in the chili oil.
9.
Remove from heat and drizzle with sesame oil.
10.
Garnish with sliced green onions and serve hot.

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My Notes

Nutrition Information

Nutrition per serving (400g)

165 kcal / 690 kJ

Carbs

14g

5% of RDA

Fat

11% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Adjust the amount of rice vinegar, white pepper, and chili oil to your taste preference for sourness, spiciness, and heat.

For a smoother broth, you can strain it after simmering the mushrooms and bamboo shoots.

If adding egg, gently drizzle the lightly beaten egg into the simmering soup before adding the cornstarch slurry. This creates delicate egg ribbons.

Rehydrated shiitake mushrooms add a deeper umami flavor. Don't discard the soaking liquid; strain it and add it to the broth for even more flavor (reduce broth by equivalent amount).

Cooking Equipment

Stovetop

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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