Hot and Sour Rice Noodle Soup (Vegetarian, with Egg)

Name: Hot and Sour Rice Noodle Soup (Vegetarian, with Egg)
Total time: 1500 s
Yield: Serves 5 servings
Ingredients: 1 package tofu; 1 carrot; 3 pieces wood ear mushrooms (about palm-sized each); 1 large handful enoki mushrooms; 5 eggs; 1 bowl rice vermicelli noodles (about 1 serving); Cilantro, to taste; 8 1/2 cups water (about 2000 ml); Black vinegar, to taste; White pepper, to taste; Soy sauce, to taste; Sesame oil, to taste; Salt, to taste; Sugar, to taste

5齡。爸煮 @fatherscuisinefor5

高雄

The weather suddenly turned cooler this week, and Dad had been wanting to make hot and sour soup for days. But since Mom knew Dad had to get up early, she volunteered to take on breakfast duty this week ❤️. Finally, today, Dad got to make his hot and sour soup wish come true.
The ingredients for this vegetarian hot and sour soup are simple: carrot, enoki mushrooms, wood ear mushrooms, and eggs. Just season with black vinegar, white pepper, soy sauce, sesame oil, and sugar to get that tangy, spicy flavor you like. This version doesn’t use any thickener, since Dad is cutting back on starches. Without thickener, the eggs turn into egg ribbons instead of a smooth egg sheet, and Dad added a bit too many eggs, so it looks a little messy.
Luckily, it still tastes great! Add some rice noodles in the morning and it’s a filling meal. After finishing, 501 even asked for more—always a compliment to the cook 🤣.
A rough calorie estimate: about 350 Kcal per bowl, with 13g protein, 42g carbs, and 10g fat.

5齡。爸煮 @fatherscuisinefor5

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Ingredients

25 minutes

Serves 5 servings

1 packagetofu
1carrot
3 pieceswood ear mushrooms (about palm-sized each)
1large handful enoki mushrooms
5eggs
1 bowlrice vermicelli noodles (about 1 serving)
Cilantro, to taste
8 1/2 cupswater (about 2000 ml)
Black vinegar, to taste
White pepper, to taste
Soy sauce, to taste
Sesame oil, to taste
Salt, to taste
Sugar, to taste

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Steps

25 minutes

1

Cut the tofu, carrot, wood ear mushrooms, and enoki mushrooms into thin strips. Chop the cilantro. Beat the eggs and set aside.
2

Bring the water to a boil in a pot. Add the tofu strips and a pinch of salt to help the tofu hold its shape. Once boiling again, add the carrot, wood ear mushroom, and enoki mushroom strips. Bring back to a boil, then reduce to medium heat and cook for 5 minutes.
3

Season with soy sauce, white pepper, black vinegar, sugar, and salt. Adjust the sour, spicy, and sweet flavors to your taste.
(This version does not use a thickener. If you want to thicken the soup, add a cornstarch slurry after seasoning.)
4

Once seasoned (and thickened, if desired), reduce to low heat. Slowly pour in the beaten eggs without stirring. Let the eggs set slightly, then gently stir the soup to create egg ribbons. Finish by drizzling in sesame oil and mix well.
(If you use a thickener, the eggs will form a prettier egg sheet.)
5

Place a serving of cooked rice vermicelli noodles in a bowl. Ladle the hot and sour soup over the noodles and sprinkle with chopped cilantro to serve.