Hot and sour tofu and mushroom soup
A sharp, peppery Chinese-style soup with soft tofu and mushrooms. Quick, light and warming.
- Time25 min
- LevelEasy
- Costabout £1.05 a head
Ingredients
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Method
- 1
Put the stock, mushrooms, ginger and garlic in a pan. Simmer for 8 minutes.
8 min - 2
Add the tamari, vinegar and pepper.
- 3
Mix the cornflour with 4 tbsp cold water. Stir it into the soup and simmer for 2 minutes until it turns glossy and slightly thick.
2 min - 4
Add the tofu and pak choi. Cook gently for 3 minutes.
3 min - 5
Taste. Add more vinegar for sour or pepper for hot.
- 6
Serve topped with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.