Modern Hot and Sour Sensation

About this recipe

This modern take on the classic hot and sour soup balances tangy vinegar with spicy chili paste, combined with fresh vegetables and tofu for a dish that's both invigorating and satisfying. Perfect for a chilly evening or when you're in need of some comforting warmth.

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 fresh chili, sliced
• 4 cups vegetable broth
• 1 cup shiitake mushrooms, sliced
• 1/2 cup diced firm tofu
• 1/4 cup bamboo shoots, sliced
• 1/4 cup water chestnuts, sliced
• 1/4 cup carrots, julienned
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/4 cup green onions, sliced
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup assorted bell peppers, sliced
• Salt and white pepper to taste

Directions

1. 1

   Heat sesame oil in a large pot over medium heat. Sauté garlic, ginger, and chili until fragrant.

2. 2

   Add vegetable broth, mushrooms, tofu, bamboo shoots, water chestnuts, and carrots. Bring to a boil.

3. 3

   Stir in soy sauce, rice vinegar, and chili paste. Simmer for 5 minutes.

4. 4

   Slowly add the cornstarch slurry while stirring continuously to thicken the soup.

5. 5

   Stir in green onions, cilantro, and bell peppers. Cook for an additional 2 minutes.

6. 6

   Season with salt and white pepper to taste. Serve hot.