Hot and Sour Mushroom and Tofu Soup


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

  1. Heat the sesame oil in a large saucepan and sauté the garlic and ginger for about 30 seconds.
  2. 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.
  3. 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.
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