Hot and Sour Soup
Silky tofu and mushrooms in a peppery, vinegar-bright broth — warming, tangy, and ready in about half an hour.
- Total
- 35 min
- Serves
- 4
A restorative bowl of hot and sour soup, where a peppery, vinegar-bright broth carries silky tofu, soft mushrooms and delicate ribbons of egg. It wakes up the whole palate — warming, tangy and just spicy enough — and comes together faster than ordering takeout.
Ingredients
- 1/3 cup Mushrooms
- 1/3 cup Wood Ear Mushrooms
- 2/3 Cup Tofu
- 1/2 cup Pork
- 2-1/2 cups Chicken Stock
- 1/2 tsp Salt
- 1/4 tsp Sugar
- 1 tsp Sesame Seed Oil
- 1/4 tsp Pepper
- 1/2 tsp Hotsauce
- 1-½ cups Vinegar
- 1 tsp Soy Sauce
- 1 tbs Cornstarch
- 2 tbs Water
- 1/4 cup Spring Onions
Instructions
- STEP 1 - MAKING THE SOUP
- In a wok add chicken broth and wait for it to boil.
- Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.
- Add Tofu, mushrooms, black wood ear mushrooms to the wok.
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
- Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds
- Serve the soup in a bowl and add the bbq pork and sliced green onions on top.
Nutrition (per serving)
- Calories
- 0
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from sueandgambo.com. Rewritten and re-photographed by MealIdeas.
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