Easy Chinese hot and sour soup
I was in the kitchen today, working on a few other recipes, and I needed to stop and eat something. None of the food I was making was ready to eat, so I needed to make something else. I wanted it to be fast and easy, and I didn't want to take up a bunch of pots and pans (they were being used for my other recipes).
I decided to try and make one of my favorite soups, Chinese hot and sour soup. I knew I had all the ingredients for it, and so I set out for an amazing lunch.
3 1/2 cups veggie broth (or if you have mushroom stock, use that)
1/2 cup water
1 tablespoon corn starch
4 oz. firm tofu, sliced into 1/2 inch cubes
6 oz. button or cremini mushrooms, sliced
1/2 cup frozen peas
1 tablespoon low sodium soy sauce
2 tablespoons rice vinegar
1/2-1 teaspoon red pepper flakes (I used the full teaspoon)
In a medium saucepan, combine the veggie broth (mushroom stock), tofu, mushrooms, soy sauce, vinegar and pepper flakes.
Set the saucepan on the stove, medium heat. Stir carefully, and cover. Allow to come to a simmer. Reduce the heat and cook for 10 minutes (start timing when it comes to a simmer). Check often so it doesn't boil over.
After 10 minutes, add the peas, stir again.
Combine the water and corn starch and mix well. Add to the hot soup, and stir until it comes back to a simmer.
THAT IS IT. Check for seasoning. I added just a little bit more soy sauce at the end.
Serve hot with some rice on the side, or use as a starter.
I hope you enjoy this one, it is fast and you can add more to it. I had leftovers, so I added some udon noodles for tomorrow.