Craving a quick, healthy, and incredibly flavorful meal? Look no further than this Sichuan Hot and Sour Soup recipe! This easy-to-make soup is bursting with authentic Sichuan flavors – a delightful balance of spicy, sour, and savory notes that will tantalize your taste buds. Perfect for a weeknight dinner, a light lunch, or even a comforting weekend treat, this recipe is a fantastic addition to your collection of easy recipes and healthy meals. It's a delicious dish that showcases the magic of homemade cooking.
Ingredients:
This recipe serves 2-3 people. Feel free to double or triple it depending on your needs.
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red chili, finely chopped (adjust to your spice preference)
- 1/2 cup wood ear mushrooms, rehydrated and chopped (dried shiitake mushrooms are a great alternative)
- 1/2 cup silken tofu, cubed
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon sesame oil
- 1 scallion, thinly sliced (for garnish)
- Optional: 1-2 teaspoons chili oil for extra heat
Instructions:
Get started: Begin by preparing all your ingredients. This will make the cooking process much smoother. Rehydrate your mushrooms by soaking them in warm water for at least 20 minutes.
Sauté aromatics: Heat the vegetable oil in a medium saucepan or pot over medium heat. Add the onion, garlic, and ginger and sauté for about 2-3 minutes, until fragrant. Stir in the chopped chili (carefully, as it might splatter!) and cook for another minute.
Add the mushrooms and tofu: Add the rehydrated wood ear mushrooms and tofu cubes to the pot. Stir to combine and cook for 2-3 minutes, allowing the tofu to slightly brown.
Simmer the soup: Pour in the vegetable broth, rice vinegar, and soy sauce. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Thicken the soup: In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour this mixture into the simmering soup, stirring constantly until the soup thickens to your desired consistency. This usually takes about 1-2 minutes.
Finish and serve: Remove the soup from the heat and stir in the sesame oil. Garnish with sliced scallions and a drizzle of chili oil, if desired. Serve hot and enjoy your delicious homemade Sichuan Hot and Sour Soup!
Cooking Tips & Variations:
- Spice level: Adjust the amount of chili to control the spiciness. For a milder soup, use less chili or remove the seeds. For extra heat, add more chili or a dash of chili garlic sauce.
- Protein: Add other proteins such as shredded chicken, pork, or shrimp for a heartier meal.
- Vegetables: Feel free to add other vegetables like shredded carrots, bok choy, or spinach.
- Acidity: If you prefer a more sour soup, add a splash more rice vinegar.
- Make it ahead: This soup tastes even better the next day! Prepare it ahead of time and store it in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 200-250 Protein: 10-15g Fat: 8-12g Carbohydrates: 15-20g
This quick dinner idea is a fantastic example of how delicious and healthy food recipes can be. Enjoy this easy recipe and its delightful blend of flavors! It’s among the best recipes for a truly satisfying and flavorful meal.