Hot Sour Soup with Ginger

Warm up your soul with this flavorful Hot Sour Soup with Ginger, a comforting blend of tangy, spicy, and umami-packed flavors. This quick and easy recipe combines the zing of freshly grated ginger with the earthy richness of shiitake mushrooms, complemented by tender tofu and silky egg ribbons. A splash of soy sauce and rice vinegar creates the perfect harmony of saltiness and tang, while a dash of chili oil or red pepper flakes adds the perfect spicy kick. Thickened with a light cornstarch slurry and finished with fragrant sesame oil and fresh scallions, this soup is a delightfully aromatic dish that's both nourishing and satisfying. Ready in just 35 minutes, it's a delicious way to warm up on a chilly day or impress guests with flavors that rival your favorite takeout. Perfect for weeknights or casual gatherings, this gluten-free and customizable recipe is a must-try!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups Vegetable or chicken stock
• 2 tablespoons Fresh ginger
• 3 tablespoons Soy sauce
• 3 tablespoons Rice vinegar
• 2 tablespoons Cornstarch
• 3 tablespoons Water
• 8 ounces Firm tofu
• 1 cup Shiitake mushrooms
• 1 large Egg
• 0.5 teaspoon White pepper
• 0.5 teaspoon Chili oil or crushed red pepper flakes
• 2 pieces Scallions
• 1 teaspoon Sesame oil

Directions

Step 1

In a large pot, bring the vegetable or chicken stock to a gentle boil over medium heat.

Step 2

Peel and grate the fresh ginger. Add it to the pot along with the soy sauce and rice vinegar, stirring to combine.

Step 3

Slice the shiitake mushrooms thinly and cube the firm tofu into bite-sized pieces. Add both to the pot and let simmer for 5-7 minutes.

Step 4

In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir it into the pot to slightly thicken the soup.

Step 5

Crack the egg into a separate bowl and lightly beat it. Slowly drizzle it into the soup while stirring gently to create silky egg ribbons.

Step 6

Season with white pepper and chili oil (or crushed red pepper flakes) for heat, adjusting to taste.

Step 7

Slice the scallions finely and stir them into the soup alongside the sesame oil for fragrance.

Step 8

Simmer for an additional 2-3 minutes. Taste and adjust soy sauce or vinegar as desired for a balance of heat and tang.

Step 9

Remove from heat and ladle the soup into bowls. Serve hot and enjoy!

Nutrition Facts

Serving size	2004 grams (2004.0g)

Amount per serving	% Daily Value*
Calories	640

Total Fat 36.80g	47%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 7.90g
Cholesterol 220mg	73%
Sodium 7053mg	307%
Total Carbohydrate 39.50g	14%
Dietary Fiber 7.40g	26%
Total Sugars 8.60g
Protein 46.40g	93%

Vitamin D 66IU	332%
Calcium 478mg	37%
Iron 6mg	35%
Potassium 1223mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 27.5%

Carbs: 23.4%