Hot and Sour Soup

Instructions

1. 1

   Sauté Aromatics and Vegetables

   • Heat sesame oil in a large pot or wok over medium-high heat.
   • Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the julienned carrot, shredded cabbage, sliced mushrooms, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crunch.
2. 2

   Build the Soup Base

   • Pour in the vegetable broth. Add light soy sauce, dark soy sauce, rice vinegar, and red chili sauce.
   • Stir in the white pepper powder, sugar, and salt.
   • Bring the soup to a rolling boil, which should take about 4-5 minutes.
3. 3

   Thicken the Soup

   • While the soup is coming to a boil, prepare the cornstarch slurry. In a small bowl, whisk the cornstarch and 1/4 cup of water until completely smooth with no lumps.
   • Once the soup is boiling, reduce the heat to a simmer. Add the tofu cubes.
   • Give the cornstarch slurry a final stir, then slowly pour it into the soup in a thin stream while stirring the soup continuously to prevent lumps.
   • Continue to simmer and stir for 1-2 minutes until the soup thickens to your desired consistency.
4. 4

   Garnish and Serve

   • Turn off the heat. Taste the soup and adjust the seasonings. Add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness if needed.
   • Stir in the chopped spring onion greens.
   • Ladle the hot soup into bowls and serve immediately, garnished with extra spring onions if desired.