Spring Hot-and-Sour Soup
A highly nontraditional springtime version of the classic hot-and-sour soup. Miso provides a natural body and depth, removing the need for cornstarch thickeners. Silken tofu or thin ribbons of yuba offer a delicate, silky texture that replaces traditional egg ribbons perfectly alongside fresh spring peas and savory mushrooms.
Instructions
- 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.
Nutrition Facts
Per portion