Description
A warming blend of savory chicken broth, mushrooms, and tofu with a kick of spiciness, perfect for cozy nights.
Ingredients
Scale
- 4 cups low-sodium chicken broth
- 1 cup sliced button mushrooms
- 1 cup cubed silken tofu
- 2 tbsp low-sodium soy sauce
- 1 tsp Szechuan peppercorns
- 3 tbsp rice vinegar
- 2 green onions, chopped
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
- In a large pot, bring chicken broth to a gentle boil over medium heat.
- Add sliced mushrooms and cubed tofu; simmer for about 5 minutes until tender.
- Stir in soy sauce, Szechuan peppercorns, and rice vinegar; let the flavors meld.
- Gradually whisk in the cornstarch mixture while stirring until the soup thickens (about 2 minutes).
- Remove from heat, stir in chopped green onions, and serve hot.
Notes
Adjust the spice level with Szechuan peppercorns based on your preference and consider options like firm tofu for more texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg