Hot and sour mushroom soup
A sharp, salty, chilli-warm broth with mushrooms, tofu and rice noodles. On the table in 25 minutes, and warming on a grey evening.
- Time
- 25 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Slice the mushrooms, peel the ginger and cut it into thin matchsticks. Cut the tofu into 1.5 cm cubes and slice the spring onions.
- Bring 800 ml of water to the boil in a large pot. Add the ginger, mushrooms and chilli flakes and simmer for 10 minutes to make a broth.
- Put in the rice noodles and tofu and simmer for 4 minutes, or the time on the noodle packet, until the noodles are soft.
- Take the pot off the heat and stir in the soy sauce and rice vinegar.
- Taste the broth. It should be sharp, salty and warm with chilli. Add a little more soy sauce or vinegar if it needs it.
- Share between two bowls and scatter the spring onions on top.
Tip Add the vinegar and soy sauce in small amounts at the end. Brands vary a lot, and it is easy to overshoot.
Per portion
| Energy | 408 kcal |
| Protein | 19 g |
| Carbohydrate | 66 g |
| of which sugars | 2 g |
| Fat | 7 g |
| of which saturates | 1 g |
| Fibre | 5 g |
| Salt | 2.81 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms300 g
- rice noodles150 g
- firm tofu140 g
- ginger20 g
- spring onion4
- soy sauce2 tbsp
- rice vinegar2 tbsp
- chilli flakes1 tsp
