Sichuan-Style Hot and Sour Soup
An Asian favorite, loaded with tofu, vegetables, and contrasting spicy and piquant flavors.
Ingredients
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Oil, canola -- 1/2 fl oz
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Shiitake mushrooms, fresh, sliced -- 2 oz
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Ginger paste -- 2 Tbsp
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Bamboo shoots -- 1/2 cup
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Chicken stock, made with Minor's Chicken Base -- 2 qts
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Maggi Seasoning -- 3 Tbsp
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Hot pepper -- as desired
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Rice vinegar -- 1/4 cup
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Sugar -- 1/2 oz
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Tofu, diced -- 8 oz
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Cornstarch -- 3 Tbsp
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Scallions, sliced -- 1/2 cup
Preparation
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1Heat oil in a soup pot and sauté shiitakes until lightly caramelized. Add ginger paste and sweat until fragrant.
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2Add bamboo shoots and chicken stock, reserving 1/3 cup of stock for making a slurry. Bring remaining stock to a simmer.
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3Season with Maggi Seasoning, hot pepper to taste, vinegar, and sugar. Add tofu.
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4Combine reserved stock with cornstarch to form a slurry. Whisk slurry into simmering soup. Once thickened, add scallions. Season to taste.
Note:
To create an alternate version of this dish use Maggi Seasoning and fresh chiles.
Components
