This simple recipe for hot and sour soup is the perfect choice for a cold day or an oncoming flu. It can be put together in a matter of minutes from ingredients you probably already have on hand.
Although hot and sour soups typically contain bamboo shoots, I don’t like the canned variety, so I’ve substituted water chestnuts, which have a nice crunch to them. You can also drizzle in a lightly beaten egg at the very end of cooking, if you so desire.
- 5 cups water
- 1 ounce dried shiitake mushrooms
- 1 tablespoon grated fresh ginger
- 1 teaspoon granulated sugar
- 2 tablespoons rice vinegar, or more
- ¼ cup tamari
- One 6-ounce can water chestnuts
- ¼ teaspoon chile flakes
- ½ cup fresh or frozen peas
- 6 ounces firm tofu, diced
- Toasted sesame oil, to taste
- 2 scallions, sliced, for garnish
Place the water, mushrooms, ginger, sugar, rice vinegar, and tamari in a 7-quart slow cooker. Cover and cook on low for about 4 hours.
Just before serving, add the water chestnuts, chile flakes, peas, tofu, and sesame oil. Ladle the soup into bowls. Garnish with scallions.