Hot and Sour Tofu Soup
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 118.29 ml dried mushroom
- 236.59 ml water
- 709.77 ml vegetable stock
- 14.79 ml dry sherry
- 118.29 ml bamboo shoots, sliced, cut in matchstick pieces or 118.29 ml water chestnut, sliced
- 113.39 g tofu, diced
- 118.29 ml frozen peas, thawed
- 29.58 ml white wine vinegar
- 14.79 ml soy sauce
- 29.58 ml cornstarch
- 59.14 ml water
- 2.46 ml white pepper
- 4.92 ml sesame oil
- 1 egg, lightly beaten
- 2 green onions, cut into 1-inch diagonal slices (including tops)
- salt
directions
- Cover mushrooms with water and let stand for 30 minutes.
- Remove mushrooms; cut off and discard stems.
- Thinly slice mushrooms and set aside.
- Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.
- Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
- Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
- Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
- In a small bowl, stir together cornstarch and the 1/4 cup water.
- Add to soup and cook, stirring, until slightly thickened.
- Turn off heat.
- Add pepper and seasameoil.
- Stirring continuously, slowly pour egg into soup.
- Sprinkle with onion; add salt to taste.
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Reviews
-
This is a very good recipe. I found, however, that I had to add 2-3 times as much soy sauce as the recipe calls for or quite a bit of salt (I prefer soy sauce because it adds flavour). I also skip vegetable stock and green peas, and sometimes I slice into thin strips and add the white parts of the scallions close to the start of cooking.