Sichuan-Style Hot and Sour Soup
Sichuan-Style Hot and Sour Soup
Directions
- Heat oil in a soup pot and sauté shiitakes until lightly caramelized. Add ginger paste and sweat until fragrant.
- Add bamboo shoots and chicken stock, reserving 1/3 cup of stock for making a slurry. Bring remaining stock to a simmer.
- Season with Maggi Seasoning, hot pepper to taste, vinegar, and sugar. Add tofu.
- Combine reserved stock with cornstarch to form a slurry. Whisk slurry into simmering soup. Once thickened, add scallions. Season to taste.
Ingredients
- 1/2 fl. oz. oil, canola
- 2 oz. Mushrooms shitake, fresh, sliced
- 2 tbsp. ginger, paste
- 1/2 cup bamboo shoots
- 2 qts. chicken stock, made with Minor's® Chicken Base
- 3 tbsp. Maggi® Seasoning
- Hot pepper, as desired
- 1/4 cup rice vinegar
- 1/2 oz. sugar
- 8 oz. tofu, diced
- 3 tbsp. cornstarch
- 1/2 cup scallions, sliced
