Hot and Sour Shiitake Soup

This Sichuan favorite is spicy, tangy, and deeply satisfying. Between the mushroom, tofu, and egg, it’s also a great source of protein. It comes together quickly as well, making for an ideal weeknight dinner. (Photo source: Miya Lohmeier)

Adapted from RI Mushroom Co

| Yield: 3 servings | Time: 35 minutes |

Ingredients

8 cups vegetable broth

¼ cup cornstarch

1 large yellow onion, thinly sliced

4 cloves garlic, grated

7 oz shiitake mushrooms, thinly sliced

3 teaspoons fresh ginger, grated

¼ cup rice vinegar

3 tablespoons soy sauce

1 tablespoon Sichuan chili oil

2 eggs, whisked

8 oz firm tofu, sliced into ½ inch cubes

8 scallions, thinly sliced, whites and greens separated

1 tablespoon toasted sesame oil

Preparation

In a small bowl, set aside ¼ cup of the vegetable broth. Mix in the cornstarch to create a slurry.

In a large pot, lightly sauté sliced onions and grated garlic in a neutral oil over medium heat. After a few minutes—once the garlic has begun to cook, but before the onion browns—pour in the remaining vegetable broth.

Switch to high heat, and add in the sliced mushrooms, grated ginger, rice vinegar, soy sauce, and chili oil. Bring to a boil, then reduce to a simmer.

After about 5 minutes, when the vegetables are tender, add in the cornstarch slurry and mix until slightly thickened.

Stir the soup in a circle while slowly drizzling in the whisked eggs to make ribbons. Add the tofu, scallion whites, and sesame oil.

Serve while hot, garnishing with scallion greens and extra drizzles of chili oil.

Zero-waste tips

Don’t toss out the rooting end of your scallions! If you place them upright in a small vessel with water on a windowsill, they can grow back. Within a few weeks, you’ll have fresh new scallions, ready to be cooked again.