Name: Spring Hot-and-Sour Soup
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 tbsp extra-virgin olive oil (or vegetable oil); 3 clove garlic cloves (thinly sliced); 1 inch ginger (peeled, finely chopped); 3.13 cup water (divided); 2 tbsp miso (yellow or white); 1 tbsp soy sauce; 2 tsp rice vinegar (or apple cider vinegar); 0.5 tsp toasted sesame oil; 0.5 tsp aleppo pepper (or 0.25 tsp red pepper flakes); 2 oz shiitake mushrooms (trimmed, thinly sliced); 1 cup spring peas (mixed snow or sugar snap); 8 oz silken tofu (or yuba sheets); 1 pinch kosher salt

Instructions

Show units in method

1

Heat the extra-virgin olive oil (1 tbsp) in a medium saucepan over medium. Cook the garlic cloves (3 clove) and ginger (1 inch), stirring often, until softened and fragrant, about 3 minutes.
2

Add 3 cups of the water (3.13 cup) to the pan. In a small bowl, stir the miso (2 tbsp) with the remaining 0.13 cups (2 tbsp) of water until dissolved. Whisk the miso mixture into the saucepan along with soy sauce (1 tbsp), rice vinegar (2 tsp), toasted sesame oil (0.5 tsp), and aleppo pepper (0.5 tsp). Bring to a simmer over medium-high heat and cook for 10 minutes.
3

Add the shiitake mushrooms (2 oz) and spring peas (1 cup) to the broth. Cook until the vegetables are crisp-tender, about 3 minutes.
4

Gently drop the silken tofu (8 oz) into the soup by spoonfuls or cut into thin ribbons. Cook just until heated through, about 1 minute. Season with a kosher salt (1 pinch).
5

Ladle the soup into bowls and garnish with extra aleppo pepper (0.5 tsp) if desired.