Vietnamese Hot and Sour Soup Recipe

Ingredients

Soup Base

• 0.5 onion, diced (about 1 cup)
• 1 tablespoon vegetable or olive oil
• 3 cloves garlic, chopped
• 2 cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine-ripened tomatoes, diced into 1-inch pieces
• 1 teaspoon sugar
• 1 teaspoon kosher salt, plus more to taste
• 0.5 teaspoon fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce (if using veggie stock)

Tofu and Finishing

• 8 oz firm tofu, cut into ¾ inch cubes
• 1 tablespoon tamarind paste (or tamarind concentrate, or substitute lime juice)
• 0.25 cup chopped cilantro
• 0.25 cup chopped chives or scallions

Instructions

Making the Soup

1. In a medium pot, heat oil over medium high heat, add diced onions. Sauté until tender, stirring often, about 4-5 minutes. Turn heat to medium, add garlic and mushrooms.
2. Sauté until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Sauté until tomatoes begin to melt, about 2-3 minutes.
3. Add stock and soy sauce (optional). Add tofu and tamarind paste (or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
4. Serve in bowls with chopped cilantro and chives and chili flakes.

Notes

• Serves 2 for dinner or 4 as a starter.
• For a spicier version, add red chili flakes or sliced fresh chilies when serving.
• Tamarind paste gives the soup its signature tangy flavor, but lime juice makes a good substitute if unavailable.