Hunan-Style Hot and Sour Tofu Soup with Chilli
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Ingredients
- 300 g firm tofu, cubed
- 150 g chestnut mushrooms, sliced
- 2 dried red chilli
- 2 tbsp rice vinegar
- 2 tbsp light soy sauce
- 900 ml vegetable stock
- 1 tbsp cornflour
- 2 spring onions, finely sliced
- 1 tsp white pepper
Nutrition (per serving)
- Calories
- 146 kcal
- Protein
- 13.9 g
- Carbohydrate
- 5.6 g
- of which sugars
- 2.1 g
- Fat
- 6.8 g
- of which saturates
- 1.1 g
- Fibre
- 1.6 g
- Salt
- 2.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to a simmer in a large pan with the dried red chilli, crumbled.
- 2
Add the chestnut mushrooms and tofu and simmer for 5 minutes.
- 3
Stir in the rice vinegar, light soy sauce and white pepper.
- 4
Mix the cornflour with a tablespoon of cold water, stir into the soup and simmer for 2 minutes until slightly thickened.
- 5
Ladle into bowls.
- 6
Scatter with the spring onions to serve.
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