Hot and Sour Soup with Tofu

30 Min.
25 Min.
4
Ingredients
1
(12.3-ounce) package silken tofu, extra firm, drained*, cut in ½-inch cubes, set aside
1 (12.3-ounce) package silken tofu, extra firm, drained*, cut in ½-inch cubes, set aside
1
(3.5-ounce) package fresh Shiitake mushroom caps, rinsed and sliced
1 (3.5-ounce) package fresh Shiitake mushroom caps, rinsed and sliced
3
large cloves garlic, peeled and minced
3 large cloves garlic, peeled and minced
2
tablespoons canola oil
2 tablespoons canola oil
4
cups cold water
4 cups cold water
2
tablespoons cornstarch (whisk into cold water)
2 tablespoons cornstarch (whisk into cold water)
1
tablespoon Vegetarian Better Than Bouillon® No Chicken Base
1 tablespoon Vegetarian Better Than Bouillon® No Chicken Base
2
teaspoons Better Than Bouillon® Chili Base
2 teaspoons Better Than Bouillon® Chili Base
1
teaspoon sugar
1 teaspoon sugar
1
teaspoon fresh ginger, peeled and grated
1 teaspoon fresh ginger, peeled and grated
3
tablespoons low-sodium soy sauce
3 tablespoons low-sodium soy sauce
2
tablespoons rice vinegar
2 tablespoons rice vinegar
¼
teaspoon salt
¼ teaspoon salt
¼
teaspoon white pepper
¼ teaspoon white pepper
cups fresh bean sprouts, rinsed
1½ cups fresh bean sprouts, rinsed
1
medium scallion, rinsed, trimmed and thinly sliced
1 medium scallion, rinsed, trimmed and thinly sliced
Directions
  1. In a soup pot, heat oil over medium-high heat. Add mushrooms and garlic, lightly sauté, about 2-3 minutes.
  2. Reduce heat, add water-cornstarch blend, No Chicken and Chili Bases, sugar, ginger, soy sauce, rice vinegar, salt and pepper, stir to combine.
  3. Simmer uncovered, over medium-low heat, until done, stirring occasionally, about 10-15 minutes.
  4. Stir in bean sprouts and tofu, heat through.
  5. Garnish with scallion slices
*Place tofu on several layers of paper towel and drain for about 30 minutes before cubing. Serve with a side of chicken or vegetable pot stickers.

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