Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 900 s
Yield: Serves about 4 servings
Ingredients: 1 block duck blood (can substitute with firm tofu if unavailable); 1 block firm tofu; 2 eggs; 4 slices carrot; 1 package enoki mushrooms (can substitute with about 5 oz/150g bamboo shoots); About 1/3 oz (10g) wood ear mushrooms (optional); 4 tablespoons soy sauce (60 ml); 1 tablespoon white vinegar (15 ml); 1 tablespoon black vinegar (15 ml); 1 tablespoon cornstarch; About 8 cups water (about half a pot, 2 liters); 1 tablespoon salt (15 g)

懶懶的廚房筆記 @cookpapabear

臺灣

When we don't have bamboo shoots at home, we substitute with enoki mushrooms. This time, since I hadn't bought bamboo shoots or wood ear mushrooms, I used enoki mushrooms instead.

懶懶的廚房筆記 @cookpapabear

臺灣

When we don't have bamboo shoots at home, we substitute with enoki mushrooms. This time, since I hadn't bought bamboo shoots or wood ear mushrooms, I used enoki mushrooms instead.

Saved

Ingredients

About 15 minutes

Serves about 4 servings

1 blockduck blood (can substitute with firm tofu if unavailable)
1 blockfirm tofu
2eggs
4 slicescarrot
1 packageenoki mushrooms (can substitute with about 5 oz/150g bamboo shoots)
About 1/3 oz (10g) wood ear mushrooms (optional)
4 tablespoonssoy sauce (60 ml)
1 tablespoonwhite vinegar (15 ml)
1 tablespoonblack vinegar (15 ml)
1 tablespooncornstarch
About 8 cups water (about half a pot, 2 liters)
1 tablespoonsalt (15 g)

Saved

Steps

About 15 minutes

1

Wash all ingredients. Julienne the carrots, cut enoki mushrooms into thirds and separate, cut duck blood in half, slice tofu into thin strips, and beat the eggs. (If using wood ear mushrooms or bamboo shoots, julienne them as well.)
2

Place the duck blood in a pot of cold water. Bring to a boil, then turn off the heat. Let it cool or rinse with cold water, then cut into thin strips.
3

Heat a pan and add a little oil. Sauté the enoki mushrooms until they release water. Pour off the liquid or cook until dry, then set aside. (If using bamboo shoots, boil them first before using.)
4

In a heated pan, add a little oil and sauté the carrots. Add the cooked enoki mushrooms and stir-fry together. (If using wood ear mushrooms, add them now.) Add water to fill about half the pot, then add the tofu and blanched duck blood.
5

Add soy sauce and white vinegar. If the color is too light, add 1–2 more tablespoons of soy sauce. Bring to a boil, then reduce to medium heat. While stirring, add a cornstarch slurry (1 part cornstarch to 2 parts water). Continue stirring, and when the soup is gently boiling, slowly pour in the beaten eggs while stirring. After about 2 minutes, turn off the heat. Add black vinegar and white pepper. Stir before serving.