This easy hot and sour soup is light on the stomach, but big on flavor! The spicy and tangy broth is full of colorful vegetables and tender cubes of tofu.
Total Cost: $6.72 recipe / $1.12 serving
Author: Beth - Budget Bytes
1Tbspcanola oil $0.04
1Tbspgrated fresh ginger $0.11
4green onions $0.50
1/4red cabbage $0.50
8oz.button mushrooms $1.99
1/2Tbspsoy sauce (or more to taste)$0.05
1.5-2Tbsprice vinegar $0.19
1Tbspchili garlic sauce or sambal olek $0.34
14oz.block extra firm tofu $1.99
Thinly slice the cabbage, mushrooms, and the green onions (both the green and white ends of the onions). Peel the carrots, then either slice them thinly, use a vegetable peeler to slice them into ribbons, or cut them into thin sticks (julienne).
Add the canola oil, grated ginger, and the sliced white ends of the green onion to a large pot. Sauté the ginger and onion over medium heat until soft (1-2 minutes). Add the vegetable broth to the pot, along with the soy sauce, vinegar, and chili garlic sauce. The amount of soy sauce, vinegar, and chili garlic sauce needed may be subjective and will depend on how much salt your vegetable broth contains. Start with a smaller amount of each, then add more to your taste. The final broth should be tangy and spicy. Heat the broth until piping hot.
Drain the tofu, then cut it into small cubes (small enough to fit on a spoon). Add the tofu to the hot broth, and allow it to heat through ( a few minutes).
Either add the sliced vegetables to the soup pot and cook until softened, or divide the vegetables into individual bowls for serving, then spoon the hot broth over top. Sprinkle the sliced green portion of the green onions over each bow. More chili garlic sauce can also be added to each bowl if desired.