HOT AND SOUR SOUP WITH TOFU
I indeed cooked the Hot and Sour Soup last week, but I was so overwhelmed with the Thanksgiving festivities that I didn’t get time to blog about it until this morning. It’s fine; I think you’ll need this recipe after you’ve stuffed yourself to the max and you’re looking for something lighter.
One tablespoon Canola Oil ($0.04)
1 Tbsp fresh ginger grated ($0.11)
Four green onions ($0.50)
1/4 of red cabbage ($0.50)
Three carrots ( $0.26)
Eight oz. button mushrooms ($1.99)
6 cups vegetable broth ($0.75)
1/2 Tbsp of soy sauce (or more, according to your preference) ($0.05)
1.5-2 Tbsp rice vinegar ( $0.19)
1 Tbsp chili garlic sauce or sambal olek ( $0.34)
14 oz. Block extra firm tofu ($1.99)
Slice the cabbage as well as the mushrooms and white and green onions (both the white and green edges of the onions). Peel the carrots and either cut them into thin slices using a vegetable peeler to slice them into ribbons or cut them up into sticks (julienne).
Add the oil from canola-grated ginger, the canola oil, and the white ends of the green onion into an enormous pot. Cook the onions and ginger at medium-low heat until tender (1-2 minutes). Then, add the broth from your vegetable into the pool, as well as the vinegar and soy sauce, along with the chili garlic sauce. The amount of soy sauce vinegar as well as chili garlic sauce required is a personal preference and will depend on the amount of salt in your vegetable broth. Begin with a small quantity of each, and then increase the amount according to your preference. It should end up being sweet and spicy. Make sure the broth is hot.
The tofu should be rinsed and then sliced into small chunks (small enough for them to be able to sit on the spoon). Incorporate the tofu into the boiling broth and let it cook to a simmer ( just a few minutes).
You can either add the vegetables to the soup pan and simmer until softened or split the vegetables into separate bowls to serve and then add the hot broth to the top. Sprinkle the green portion of green onions on each bow. Additional chili garlic sauce could be added to the bowls if you wish.