Name: Spring Hot-and-Sour Soup
Yield: 2 servings
Ingredients: 1 Tbsp. extra-virgin olive oil or vegetable oil; 3 garlic cloves, thinly sliced; 1 1” piece ginger, peeled, finely chopped; 2 Tbsp. miso; 1 Tbsp. soy sauce; 2 tsp. unseasoned rice vinegar or apple cider vinegar; ½ tsp. toasted sesame oil; ½ tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired; 2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced; 1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large); 1 large egg, lightly beaten, or 8 oz. silken tofu or 2.5 oz. yuba sheets; Kosher salt

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Photo by Chris Morocco

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Recipe notes

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