Hot Sour Soup
Servings Prep Time
2-4people 5minutes
Cook Time
Servings Prep Time
2-4people 5minutes
Cook Time
  • 2 tablespoons neutral oilI used safflower
  • 2″piece fresh ginger
  • 2cloves peeled garlic
  • 1/2″piece fresh tumericor 1 teaspoon powder
  • 1/4 – 1/2cup mushrooms of your choicewood ear, shitake, king, shimeji (beech)
  • 1quart chicken broth
  • 4green onions trimmed and slicedor 1 sliced shallot
  • 1/4 – 1/2 cup rice vinegarI used brown rice vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • severalgrinds black pepper
  • pinch of salt
  • 1 teaspoon sesame oil
  • 8ounces soft or silken tofucut into 1/2 inch cubes
  • small handful washed baby lettuce
  • 1nest bean threadsprepared according to package directions
  • Sriracha, sambal oelek, or Spicy Chile Crispto taste
  1. Put the oil in a small saucepan. Sauté the ginger, garlic, tumeric and mushrooms in the oil until you smell the aromatics and the mushrooms and shallot if you’re using soften.
  2. Add the chicken broth and green onions to the pot and bring to a simmer.
  3. Add the vinegar, soy sauce, sugar, salt, black pepper. sesame oil and tofu. Bring to a simmer. Add the chile product of your choice to reach a desired level of heat. Add the baby lettuce. Let simmer for a few minutes to bring the flavors together.
  4. Taste for balance adding more vinegar, soy and chile to suit your taste if necessary.
  5. To serve, add the cooked bean threads to either individual bowls or a large serving bowl. Pour the hot soup over. Serve.