If you're craving a warm, comforting bowl of soup that packs a punch of flavor, look no further than this Black Mushroom Hot and Sour Soup! Bursting with the earthy richness of black mushrooms and the satisfying texture of tofu, this Chinese classic is not just a meal; it's an experience. Perfect for chilly evenings or when you need a quick pick-me-up, this soup comes together in just 45 minutes, making it an ideal dish for busy weeknights. Ready to tantalize your taste buds and impress your dinner guests? Dive into our recipe and discover the secret to creating this delightful hot and sour masterpiece!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 dried black mushrooms
- 4 cups vegetable broth
- 1 cup tofu, cubed
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon chili paste
- 2 green onions, sliced
- 1/2 teaspoon ground black pepper
Instructions
- Soak the dried black mushrooms in warm water for 15-20 minutes until they become soft and plump. Once rehydrated, drain and slice them thinly.
- In a medium-sized pot, pour the vegetable broth and bring it to a gentle simmer over medium heat.
- Add the sliced black mushrooms to the broth and let them simmer for about 5 minutes to infuse their flavor into the liquid.
- Cut the tofu into small, uniform cubes approximately 1/2 inch in size and add them to the simmering broth.
- In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, and chili paste until the cornstarch is completely dissolved and the mixture is smooth.
- Slowly pour the cornstarch mixture into the simmering soup, stirring continuously to prevent lumps and help the soup thicken.
- Add ground black pepper and continue to simmer the soup for an additional 5-7 minutes until it reaches a slightly thickened consistency.
- Remove the soup from heat and garnish with freshly sliced green onions.
- Let the soup rest for 2-3 minutes before serving to allow the flavors to meld together.
- Serve hot in individual bowls, ensuring each serving has an equal amount of mushrooms and tofu.
Tips
- Soaking the Mushrooms: Make sure to soak the dried black mushrooms thoroughly to achieve their full flavor and texture. The longer you soak, the softer they become, enhancing the overall richness of your soup.
- Broth Matters: For the best results, use a high-quality vegetable broth as your base. It will elevate the taste of your soup and create a more robust flavor profile.
- Customize the Heat: Adjust the amount of chili paste according to your spice preference. If you like it hotter, add more; if you prefer it milder, start with less and taste as you go.
- Thickening Tips: When adding the cornstarch mixture, be sure to stir continuously to avoid lumps. This will ensure a smooth and velvety texture.
- Garnishing: Freshly sliced green onions not only add color but also a refreshing crunch that complements the rich flavors of the soup. Don’t skip this step!
- Let It Rest: Allow the soup to sit for a few minutes after cooking. This resting period lets the flavors meld beautifully, making each spoonful even more delicious.
- Serving Suggestions: Pair your soup with steamed rice or crispy spring rolls for a complete meal that will leave everyone asking for seconds!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 8g
Protein: 6g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
