I decided to have a bit of a change and not make a soup that simply consisted of ‘throw some veg in a pan with some stock and boil it for a bit’ but to follow a recipe instead and make something a tad more interesting.
This hot and sour mushroom and tofu soup is adapted from the ‘Shroomy Hot & Sour Soup’ in the Isa Does It cookbook. My version, although hot and sour, isn’t as mushroomy as Isa’s as her original recipe has dried wood ear mushrooms and I don’t think Tesco stock them and I’m not a fan of dried mushrooms anyway. She also includes bamboo shoots but … bleurgh …
The tofu soaks up the flavours beautifully, while the sriracha adds a wonderful spicy kick.
Don’t be put off by the long list of ingredients – they’re mostly flavourings and the preparation is minimal. I made this from start to finish in about 20 minutes.
Hot and Sour Mushroom and Tofu Soup (serves 2)
1 tsp sesame oil
1 clove garlic, crushed
1 tbsp fresh ginger, grated
2 cups vegetable stock
1/8 cup rice vinegar
1.5 tbsp soy sauce
1 tsp sriracha
1 tsp sugar
2.5 oz cabbage, thinly sliced
7 oz tofu, diced
1/4 cup water
1 tsbp cornflour
2.5 oz mushrooms, sliced
1/2 cup spring onions
- Heat the sesame oil in a large saucepan and sauté the garlic and ginger for about 30 seconds.
- Add the stock, vinegar, soy sauce, sriracha, sugar and cabbage. Bring to the boil, then lower to a simmer, add the tofu and cook for about 5 minutes.
- In the meantime, stir together the cornflour and water until dissolved. Mix into the soup, along with the mushrooms and spring onions and cook for another 5 minutes.