Marukan Hot and Sour Soup

INSTRUCTIONS

Heat the avocado oil in a large pot over medium heat. Add the garlic and ginger and sauté for about 30 seconds, just until fragrant.

Pour in the vegetable broth and bring to a gentle simmer. Add the sliced mushrooms and bamboo shoots, then cook for 5–7 minutes until the vegetables are tender and the broth is infused with flavor.

Stir in the tofu, tamari, and Marukan Genuine Brewed Rice Vinegar, followed by the chili garlic sauce, white pepper, and maple syrup. Let the soup simmer for another 2–3 minutes so the flavors can meld together.

Give the cornstarch slurry a quick stir, then slowly pour it into the soup while stirring continuously. Continue to cook for 1–2 minutes until the soup thickens slightly and develops that classic silky texture.

Taste and adjust seasoning if needed, adding more maple syrup for balance or more vinegar for extra tang.

Turn off the heat and stir in the green onions and toasted sesame oil.