- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: 2¼ cups
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Once you’ve tried this brothy version of the Chinese restaurant favorite, you’ll want to make it all the time. Dried wood ear mushrooms, one of the signature ingredients, have a mild, earthy flavor and are perfect for this light soup. Freshly grated ginger lends a spicy kick and pairs well with the sweet-sour taste of Chinkiang vinegar. Firm tofu, finely diced scallions, and the chewy mushrooms give you something to sink your teeth into. Serve as a light meal or starter.
Tips
Chinkiang vinegar is a type of black vinegar made with fermented glutinous rice. This staple of Chinese cuisine can be found in Asian supermarkets or online.
Mushroom swap: You’ll find dried wood ear mushrooms in the Asian section of most grocery stores. Dried shiitakes would also work. (Be sure to save any shiitake soaking liquid for another use; it’s very flavorful.)
Thick or thin? For a thicker version, combine the soy sauce and vinegar with 3 tablespoons of cornstarch, then stir the slurry into the soup.
For more inspiration, check out these tasty ideas:
Ingredients
- 1½ oz. dried wood ear mushrooms (about 2 cups) (see tip, recipe intro)
- ¼ cup grated fresh ginger
- 2 quarts low-sodium vegetable broth (8 cups)
- ⅓ cup Chinkiang vinegar or black vinegar (see tip, recipe intro)
- 2 tablespoons reduced-sodium soy sauce
- 8 oz. firm tofu, drained and diced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 scallions, chopped
Instructions
- Place dried mushrooms in a large bowl. Add boiling water to cover. Let soak 30 minutes; drain and discard soaking liquid. Coarsely chop mushrooms.
- In a medium saucepan cook ginger in 2 tablespoons water over medium 1 to 2 minutes or until softened, stirring frequently. Add broth and mushrooms. Bring to boiling. Reduce heat to medium-low. Cover and simmer 20 minutes. Stir in vinegar and soy sauce. Cook 1 to 2 minutes more to let flavors meld. Gently stir in tofu. Season with a little salt and plenty of pepper. Sprinkle servings with scallions.
Per serving (2¼ cups): 432 calories, 96 g carbohydrates, 18 g protein, 4.3 g total fat, 0.8 g saturated fat, 0 g cholesterol, 646 mg sodium, 15 g fiber, 6.5 g sugar
Note: Nutritional information is provided as an estimate only.
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