Sichuan Hot and Sour Soup

Sichuan Hot and Sour Soup is a vibrant and flavorful vegan dish that perfectly balances spicy, sour, and umami notes. This comforting soup is packed with nutrients and makes for a delightful meal any time of the year.

Ingredients

• Vegetable broth - 500 ml
• Firm tofu - 150 grams, cubed
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Bamboo shoots - 100 grams, sliced
• Cornstarch - 2 tablespoons (30 grams)
• Water - 60 ml (for cornstarch slurry)
• Soy sauce - 2 tablespoons (30 ml)
• Rice vinegar - 3 tablespoons (45 ml)
• Sichuan peppercorns - 1 teaspoon
• Chili oil - 1 tablespoon (15 ml)
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Black pepper - 1/2 teaspoon
• Salt - to taste

Steps

1. In a pot, bring the vegetable broth to a boil over medium heat.
2. Add the minced garlic, grated ginger, and sliced shiitake mushrooms to the pot. Cook for about 5 minutes until the mushrooms are tender.
3. Stir in the julienned carrot and sliced bamboo shoots, cooking for another 3 minutes.
4. Add the cubed tofu, soy sauce, rice vinegar, and Sichuan peppercorns to the pot. Let it simmer for 5 minutes.
5. In a small bowl, mix the cornstarch with 60 ml of water to create a slurry. Gradually add this slurry to the soup while stirring continuously to thicken.
6. Season the soup with chili oil, black pepper, and salt to taste. Allow it to simmer for another 2-3 minutes.
7. Remove from heat and stir in the chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 22 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants and anti-inflammatory compounds from shiitake mushrooms and ginger.

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