Hot & Sour Soup
with Oyster Mushrooms & Fried Peanuts
This spicy soup is inspired by the deliciously tangy and tingly suan la fen, a hot and sour soup from Szechuan featuring smooth, bouncy glass noodles. Toasty fried peanuts, tender cubes of tofu, and delicate oyster mushrooms add to an elegant, cozy, and high-protein supper.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup peanuts
- 8 oz oyster mushrooms, trimmed and torn into bite-size pieces
- 3 garlic cloves, peeled and minced
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 2 tbsp Szechuan chile crisp starter
- 8 tsp low-sodium tamari
- 2 tbsp seasoned rice vinegar
- 2 tbsp white vinegar
- 2 tsp vegetable broth concentrate
- 1/2 tbsp agave
- 3.5 oz sweet potato glass noodles
- 10 oz organic extra firm tofu, patted dry, half cut into 1/2-inch cubes and half reserved for your own use (divided)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp vegetable oil in medium saucepan over medium heat. Add peanuts and cook until golden brown, tossing occasionally, 2 to 3 minutes. Using slotted spoon, transfer to small bowl, leaving oil in saucepan. (4-servings: use ¼ cup vegetable oil)
Return same saucepan with peanut oil to medium heat. Add mushrooms, garlic, scallion whites, chili crisp, and ½ tsp pepper and cook until fragrant and mushrooms soften, 4 to 5 minutes. Stir in tamari, rice vinegar, white vinegar, broth concentrate, agave, ¼ tsp salt, and 5 cups water and bring to a boil. Add noodles and tofu and cook until tender, 5 to 6 minutes. (4-servings: use 1 tsp pepper, 8 cups water)
Whisk together cornstarch and ¼ cup water in small bowl, then stir into soup. Cook until slightly thickened, about 1 minute. Season to taste with salt. Divide soup between serving bowls. Sprinkle with fried peanuts and scallion greens. Soup's on!
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