Chinese Winter Soup
Submitted by ebbyban
A warming Chinese winter soup with mushrooms, spinach, and silky tofu in a tangy sesame-soy broth spiked with hot pepper oil. Vegan, cozy, and ready in 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minWhen cold weather hits and you need something warm in your hands, this soup answers the call.
Mushrooms and spinach simmer briefly in vegetable broth, then the magic happens: soy sauce, apple cider vinegar, sesame oil, and a kick of hot pepper oil transform it into something deeply savory with a tangy, spicy edge.
Diced tofu adds body, cornstarch thickens the broth into something silky, and fresh cilantro and scallions on top bring it all home. It’s vegan, it’s comforting, and it takes barely any effort.
Kitchen Tips
- Use firm tofu so it holds its shape in the soup; silken tofu will break apart during stirring
- Add the cornstarch slurry slowly while stirring constantly to avoid lumps
- Start with less hot pepper oil and add more at the table; a little goes a long way
- Fresh spinach wilts quickly, so add it right before the seasoning mixture to keep some texture
Ingredients
Directions
Put the broth in a saucepan, add the mushrooms and spinach and simmer 3 to 4 minutes.
Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl, stir to blend, then add to the broth.
Taste and adjust seasonings.
Add the tofu and the cornstarch-water mixture, stirring constantly.
Continue to cook until soup thickens.
Sprinkle cilantro and scallion on top of soup for garnish.
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