Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 900 s
Ingredients: 5 pieces wood ear mushrooms; 2 handfuls enoki mushrooms; as needed Shredded carrot,; 5 shiitake mushrooms; 2 eggs; 2 packages tofu; as needed Cilantro,; as needed Water,; as needed Black vinegar,; 2 tablespoons soy sauce (about 30 ml); 1/4 tablespoon ground black pepper (about 4 ml); 1/4 tablespoon salt (about 4 ml); 1/4 tablespoon sugar (about 4 ml); 1 teaspoon umami seasoning (about 5 ml); 1 tablespoon sesame oil (about 15 ml); Potato starch slurry, as needed (for thickening at the end)

小茹美味食堂 @cook_6816195

This hot and sour soup is a hit with the whole family. I originally wondered if the kids would like the tangy and spicy flavors, but I underestimated them! Previously, I reduced the amount of black vinegar and black pepper, but it just wasn’t as flavorful as the batch I made yesterday. For the best taste, don’t hold back on the seasonings.

Tips:

1) The seasoning amounts are just a guide—adjust them based on how much water you use. The amount of black vinegar and soy sauce should change with the water quantity.

2) My version of hot and sour soup doesn’t include pork blood, but if you like it, add thinly sliced pork blood before the tofu. Be sure to blanch the pork blood in hot water first, and it’s best to eat the soup the same day if you add pork blood—don’t keep it overnight.

Tips:

1) The seasoning amounts are just a guide—adjust them based on how much water you use. The amount of black vinegar and soy sauce should change with the water quantity.

小茹美味食堂 @cook_6816195

Tips:

1) The seasoning amounts are just a guide—adjust them based on how much water you use. The amount of black vinegar and soy sauce should change with the water quantity.

Tips:

1) The seasoning amounts are just a guide—adjust them based on how much water you use. The amount of black vinegar and soy sauce should change with the water quantity.

Saved

Ingredients

15 minutes

5 pieceswood ear mushrooms
2 handfulsenoki mushrooms
as neededShredded carrot,
5shiitake mushrooms
2eggs
2 packagestofu
as neededCilantro,
as neededWater,
Seasonings
as neededBlack vinegar,
2 tablespoonssoy sauce (about 30 ml)
1/4 tablespoonground black pepper (about 4 ml)
1/4 tablespoonsalt (about 4 ml)
1/4 tablespoonsugar (about 4 ml)
1 teaspoonumami seasoning (about 5 ml)
1 tablespoonsesame oil (about 15 ml)
Potato starch slurry, as needed (for thickening at the end)

Saved

Steps

15 minutes

1

Wash and julienne the wood ear mushrooms, carrot, and shiitake mushrooms. Cut the enoki mushrooms in half, slice the tofu into thin strips, and finely chop the cilantro. Mix the potato starch with water to make a slurry. Beat the eggs and set aside.
2

Add enough water to a soup pot, then add the shredded carrot and wood ear mushrooms.
3

Add the enoki mushrooms, shiitake mushrooms, and all the seasonings. Add more water as needed. Bring the soup to a boil, then slowly pour in the beaten eggs. Once it comes back to a boil, add the potato starch slurry and cook until thickened.
4

Taste the soup and adjust the seasoning if needed. When the flavor is right, gently add the tofu strips and stir carefully to avoid breaking them.
5

Done! Before serving, top with cilantro and a little extra black pepper for extra flavor.