Vietnamese Hot and Sour Soup
Ingredients
The soup base
-
½
onion
diced
-
1
tablespoon
vegetable or olive oil
-
3–4
cloves
garlic chopped
-
2
cups
sliced mushrooms
-
4
pieces
Roma or vine-ripened tomatoes
-
1
teaspoon
sugar
-
1
teaspoon
kosher salt
-
½
teaspoon
fresh cracked pepper
-
4
cups
vegetable or chicken stock
-
1
teaspoon
soy sauce
-
1
tablespoon
tamarind paste
The garnishes
-
8
oz
firm tofu
-
¼
cup
chopped cilantro
-
¼
cup
chopped chives or scallions
Instructions
- Heat oil in a medium pot over medium-high heat and sauté diced onions until tender.
- Add garlic and mushrooms, cooking until mushrooms are tender.
- Stir in tomatoes, sugar, salt, and pepper, and sauté until tomatoes begin to melt.
- Pour in stock and soy sauce, then add tofu and tamarind paste.
- Bring to a boil, then let simmer for 3-4 minutes, tasting for balance and adjusting salt as needed.
- Serve in bowls topped with cilantro, chives, and chili flakes.
Nutrition Facts (estimated)
Servings
4
Calories
176
Total fat
9g
Total carbohydrates
13.1g
Total protein
12.9g
Sodium
367.2mg
Cholesterol
0mg
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