Hot Sour Soup with Ginger
Warm up your soul with this flavorful Hot Sour Soup with Ginger, a comforting blend of tangy, spicy, and umami-packed flavors. This quick and easy recipe combines the zing of freshly grated ginger with the earthy richness of shiitake mushrooms, complemented by tender tofu and silky egg ribbons. A splash of soy sauce and rice vinegar creates the perfect harmony of saltiness and tang, while a dash of chili oil or red pepper flakes adds the perfect spicy kick. Thickened with a light cornstarch slurry and finished with fragrant sesame oil and fresh scallions, this soup is a delightfully aromatic dish that's both nourishing and satisfying. Ready in just 35 minutes, it's a delicious way to warm up on a chilly day or impress guests with flavors that rival your favorite takeout. Perfect for weeknights or casual gatherings, this gluten-free and customizable recipe is a must-try!
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Recipe Information
Ingredients
- 6 cups Vegetable or chicken stock
- 2 tablespoons Fresh ginger
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 8 ounces Firm tofu
- 1 cup Shiitake mushrooms
- 1 large Egg
- 0.5 teaspoon White pepper
- 0.5 teaspoon Chili oil or crushed red pepper flakes
- 2 pieces Scallions
- 1 teaspoon Sesame oil
Instructions
In a large pot, bring the vegetable or chicken stock to a gentle boil over medium heat.
Peel and grate the fresh ginger. Add it to the pot along with the soy sauce and rice vinegar, stirring to combine.
Slice the shiitake mushrooms thinly and cube the firm tofu into bite-sized pieces. Add both to the pot and let simmer for 5-7 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir it into the pot to slightly thicken the soup.
Crack the egg into a separate bowl and lightly beat it. Slowly drizzle it into the soup while stirring gently to create silky egg ribbons.
Season with white pepper and chili oil (or crushed red pepper flakes) for heat, adjusting to taste.
Slice the scallions finely and stir them into the soup alongside the sesame oil for fragrance.
Simmer for an additional 2-3 minutes. Taste and adjust soy sauce or vinegar as desired for a balance of heat and tang.
Remove from heat and ladle the soup into bowls. Serve hot and enjoy!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 7053 mg | 307% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 478 mg | 37% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
