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Sichuan-Style Hot and Sour Soup

  • Preparation time
    30 min
  • Difficulty Easy
  • Number of servings
    10

An Asian favorite, loaded with tofu, vegetables, and contrasting spicy and piquant flavors.

Ingredients
  • Oil, canola -- 1/2 fl oz
  • Shiitake mushrooms, fresh, sliced -- 2 oz
  • Ginger paste -- 2 Tbsp
  • Bamboo shoots -- 1/2 cup
  • Chicken stock, made with Minor's Chicken Base -- 2 qts
  • Maggi Seasoning -- 3 Tbsp
  • Hot pepper -- as desired
  • Rice vinegar -- 1/4 cup
  • Sugar -- 1/2 oz
  • Tofu, diced -- 8 oz
  • Cornstarch -- 3 Tbsp
  • Scallions, sliced -- 1/2 cup
Preparation
  • 1
    Heat oil in a soup pot and sauté shiitakes until lightly caramelized. Add ginger paste and sweat until fragrant.
  • 2
    Add bamboo shoots and chicken stock, reserving 1/3 cup of stock for making a slurry. Bring remaining stock to a simmer.
  • 3
    Season with Maggi Seasoning, hot pepper to taste, vinegar, and sugar. Add tofu.
  • 4
    Combine 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