Quick and easy hot and sour soup with tofu, shiitake mushrooms and noodles recipe
Like stir-fry dishes, most Asian soups come together in no time, once you've prepped all of the ingredients. With a pantry full of Asian condiments, a bit of tofu, and a package of fresh egg noodles (or dried noodles blanched in boiling water), you can whip up a hot, healthy, restorative, comforting bowl of hot and sour soup in minutes. The sour in this recipe comes from lime and rice vinegar; the heat, from a squirt of Sriracha, can be gentle or blow your head off, whichever way you like it. Store-bought chicken stock is the shortcut. Simmer it with a slice of ginger root and garlic to give it Asian flair. I took a bit of help from the grocery store produce department by starting with pre-cubed tofu and sliced shiitake mushrooms, making a quick-and-easy soup even easier.
Quick and easy hot and sour soup with tofu, shiitake mushrooms and noodles
1 quart chicken stock, homemade or low-sodium store-bought (I use Swanson 99%)
1 1/4-inch thick slice of ginger root
1 clove garlic, peeled and sliced
Juice of 1 lime
1/2 lb extra-firm tofu, cubed
1 cup sliced shiitake mushroom caps
2 scallions, sliced
1 cup fresh egg noodles
A few leaves of baby spinach or slices of bok choy (optional)
1 Tbsp rice vinegar
Sriracha or other hot chile sauce, to taste
In a 3- or 4-quart pot over low heat, simmer the chicken stock with the ginger and garlic for 10 minutes.
Add the lime juice. Cook for 2 minutes, then remove the ginger. Add the tofu, mushrooms, and scallions, and simmer for 2 minutes.
Stir in the noodles and spinach (if using). Let the noodles cook in the broth until tender (depending on the size of your noodles, this should take 2-3 minutes). Add the vinegar and a small squirt of Sriracha. Taste, and adjust with more hot sauce if needed.