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Recipe by Chanie Nayman

Hot and Sour Soup

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Parve Parve
Easy Easy
4 Servings
Allergens

Shani Eisenberger gave me this fabulous recipe a short while ago after I tasted it in her house. I’m crazy over hot and sour soup, but I never tried it myself. I couldn’t get over how easy it is to achieve the restaurant taste. I’ve never made a soup that took so little time. It also doesn’t have a lot of cooking time, so I will certainly turn to this recipe again and again this winter.

Ingredients

Main ingredients

  • 4 cups water

  • 1 tablespoon MSG-free soup mix

  • 3 tablespoons Glicks Soy Sauce

  • 2-3 carrots, julienned

  • 1 zucchini, julienned

  • 1 8-ounce (226 grams) can bamboo shoots, drained

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon crushed red pepper

  • 3 ounces (85 grams) tofu, cubed

  • 1/4 cup vinegar

  • 2 tablespoons Gefen Cornstarch dissolved in 2 tablespoons water

  • 1 egg, beaten

  • 1 teaspoon Gefen Sesame Oil

  • 2 scallions, chopped, for garnish

Directions

Prepare Soup

1.

Bring water, soup mix, and soy sauce to a boil.

2.

Add carrots, zucchini, bamboo shoots, garlic powder, and black and red pepper.

3.

Simmer for five minutes.

4.

Add tofu and vinegar, and simmer another five minutes.

5.

Add cornstarch mixture and stir well.

6.

Simmer for five minutes or until thickened.

7.

Add egg and quickly stir a few times.

8.

Let stand a minute before serving.

9.

Garnish with chopped scallions and a drizzle of sesame oil.

Tips:

If you like your soup extra hot and spicy, add another dash of crushed red pepper and another splash of vinegar. Don’t overcook it or you’ll cook out the vinegar.    

Notes:

You can make this soup without the carrots and zucchini for a simpler option.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Hot and Sour Soup

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