Taiwanese Spicy & Sour Soup

Name: Taiwanese Spicy & Sour Soup
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 2 1/2 oz shredded carrot; 5 1/3 oz shredded tofu; 8 3/4 oz shredded napa cabbage; 2 1/2 oz enoki mushrooms; 1 1/4 oz shredded bamboo shoots; 7/8 oz shredded wood ear mushrooms; 3 1/2 oz shredded daikon radish; 6 shiitake mushrooms; 2 eggs; 2 tablespoons soy sauce; 1/4 teaspoon white pepper salt; 1/2 teaspoon chicken powder; 2 3/4 tablespoons Kong Yen white vinegar; 2 tablespoons Kong Yen black vinegar; 5 1/3 oz pork strips; 1 teaspoon soy sauce; 1 tablespoon cornstarch; 1 bowl water; 1 tablespoon cornstarch

Chubby Hubby Life "我的老公又胖了“ @DDH_cook

When you order from Bafang Yunji, you definitely can't miss the spicy and sour soup! It's rich in flavor, both sour and spicy, and so delicious that you'll drink it all in one go, even if it makes you sweat 😋. Let's make it together! This recipe is a low-thickening version, not only tasty and flavorful but also packed with ingredients and low in carbs, making it super healthy!

※ If you can't finish it, refrigerate and reheat, and remember to add more black vinegar after reheating for the best taste!
※ Soy sauce, black vinegar, white vinegar, and white pepper are very important for this soup and should not be easily substituted!
※ For an authentic Taiwanese flavor, make sure to use 'Kong Yen' brand vinegar!

Chubby Hubby Life "我的老公又胖了“ @DDH_cook

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Ingredients

1 hour

Serves 6 servings

2 1/2 ozshredded carrot
5 1/3 ozshredded tofu
8 3/4 ozshredded napa cabbage
2 1/2 ozenoki mushrooms
1 1/4 ozshredded bamboo shoots
7/8 ozshredded wood ear mushrooms
3 1/2 ozshredded daikon radish
6shiitake mushrooms
2eggs
Seasonings
2 tablespoonssoy sauce
1/4 teaspoonwhite pepper salt
1/2 teaspoonchicken powder
2 3/4 tablespoonsKong Yen white vinegar
2 tablespoonsKong Yen black vinegar
Marinated Pork Strips
5 1/3 ozpork strips
1 teaspoonsoy sauce
1 tablespooncornstarch
Thickening Water
1 bowlwater
1 tablespooncornstarch

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Steps

1 hour

1

Mix the pork strips with soy sauce and cornstarch to marinate, then slice the soaked shiitake mushrooms into strips.
2

Cut all ingredients into strips of similar thickness.
3

Over medium-low heat, add oil to the pot, first sauté the carrots until soft, then add the shiitake mushrooms and sauté until fragrant.
4

Add the wood ear mushrooms and bamboo shoots, and stir-fry.
5

After adding soy sauce, white pepper salt, and chicken powder, add napa cabbage and daikon radish, and pour in the soaking water from the marinated ingredients (including the shiitake soaking water). Bring to a boil over high heat.
6

Add the enoki mushrooms and tofu. Beat the eggs and set aside.
7

Mix the thickening water thoroughly, then pour it into the pot and bring to a boil.
8

Add the pork strips and cook until fully cooked and changed color; while stirring, pour in the beaten eggs.
9

Turn off the heat, add white vinegar and black vinegar, and adjust the taste with chili, white pepper, or soy sauce as desired. (Vinegar should be added last as its sourness evaporates if cooked too long)