Hot-and-Sour Soup
Adapted from Chris Morocco’s Spring Hot-and-Sour Soup (bon appétit).
Serves: 3 generously
Ingredients
| Amount |
Ingredient |
| 1 Tbsp |
extra-virgin olive oil |
| 3 large cloves |
garlic, thinly sliced |
| 1” |
ginger, peeled, finely chopped |
| 2 Tbsp |
miso |
| 1 Tbsp |
Bragg’s Liquid Aminos (or soy sauce) |
| 1 Tbsp |
Bragg’s apple cider vinegar |
| ½ tsp |
toasted sesame oil |
| ½ tsp |
Aleppo pepper |
| 3 oz |
crimini mushrooms (mini-bellas), trimmed, thinly sliced |
| 1 cup |
corn kernels, yellow if possible |
| 6 |
cherry tomatoes, halved |
| 16 oz |
silken tofu |
| 2 cups |
spinach leaves, coarsly chopped |
Instructions
- Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes.
- Add 4 cups water.
- Combine miso and 2 Tsp water in a small bowl and stir to dissolve miso.
- Whisk into garlic & ginger, then add liquid aminos, vinegar, sesame oil, and Aleppo pepper.
- Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes.
- Add mushrooms, corn and tomatoes. Cook until heated through, about 3 minutes.
- Drop in tofu by spoonfuls, add spinach, and cook just until heated through, about 1 minute.
- Ladle soup into bowls and sprinkle with crushed red pepper and/or freshly ground black pepper, if desired.
Notes
- The vegetables are choosen mostly for color – in other words, use what you like or what looks good to you or what you have on hand.