Tofu Mushroom Green Onion Soup
🍜 Tofu Hot & Sour Soup That Tastes Just Like Takeout! 🌶️🍋🍄Craving that bold, zesty flavor from your favorite restaurant? 🎯 This tofu version of hot & sour chicken soup hits all the same notes — tangy, spicy, savory — without the meat! 🧡💥Packed with silky tofu cubes 🍥, mushrooms 🍄, and a rich broth flavored with soy sauce 🍶, rice vinegar 🍚, garlic 🧄, and a kick of white pepper 🔥… it’s a cozy, soul-warming dish that’s totally meat-free and absolutely mouthwatering!✨ Pro tip: Add bamboo shoots 🎋 and a drizzle of sesame oil 🛢️ for that authentic restaurant-style flair!🥢 Serve hot with a sprinkle of green onions 🌿 and enjoy every slurp like you're dining out — but better, because it’s homemade! 🏡🍽️
Ingredients
- 3 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 3 cups chicken broth
- ½ cup water
- ½ cup sliced bamboo shoots drained
- 8 dried shiitake mushrooms rehydrated
- 1 clove garlic crushed
- 1 1/2 inch piece fresh ginger root
- 2 teaspoons soy sauce
- ¼ teaspoon red pepper flakes
- 2 ounces firm tofu diced
- 1 egg beaten
- 2 green onions chopped
Instructions
- Stir vinegar and cornstarch together in a bowl.
- Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
- Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.