Hot and Sour Soup with Tofu

Name: Hot and Sour Soup with Tofu
Total time: 55 min
Ingredients: 2 tablespoons canola oil; 1 package (3.5-ounce) fresh shiitake mushroom caps, rinsed and sliced; 1 large clove garlic, peeled and minced; 4 cups cold water; 2 tablespoons cornstarch (whisk into cold water); 1 tablespoon Better Than Bouillon Vegetarian No Chicken Base; 2 teaspoons Better Than Bouillon Chili Base; 1 teaspoon sugar; 1 teaspoon fresh ginger, peeled and grated; 3 teaspoons low-sodium soy sauce; 2 tablespoons rice vinegar; .25 teaspoon salt; .25 teaspoon white pepper; 1 1/2 cups fresh bean sprouts, rinsed; 1 package (12.3-ounce) silken tofu, extra firm, drained*, cut in ½-inch cubes, set aside; 1 medium scallion rinsed, trimmed and thinly sliced

www.betterthanbouillon.com

View full recipe on www.betterthanbouillon.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.betterthanbouillon.com.

Share this recipe:

Cooking tools:

Ingredients

2 tablespoons canola oil
1 package (3.5-ounce) fresh shiitake mushroom caps, rinsed and sliced
1 large clove garlic, peeled and minced
4 cups cold water
2 tablespoons cornstarch (whisk into cold water)
1 tablespoon Better Than Bouillon Vegetarian No Chicken Base
2 teaspoons Better Than Bouillon Chili Base
1 teaspoon sugar
1 teaspoon fresh ginger, peeled and grated
3 teaspoons low-sodium soy sauce
2 tablespoons rice vinegar
.25 teaspoon salt
.25 teaspoon white pepper
1 1/2 cups fresh bean sprouts, rinsed
1 package (12.3-ounce) silken tofu, extra firm, drained*, cut in ½-inch cubes, set aside
1 medium scallion rinsed, trimmed and thinly sliced