California Farm Hot and Sour Silken Egg Tofu Soup

Name: California Farm Hot and Sour Silken Egg Tofu Soup
Total time: 900 s
Yield: 2 people, 4 soups
Cuisine: American
Ingredients: Make Soup:; 4 cups water; 2 chicken bouillion cubes; 1 cup chicken livers; 1/2 cup Woodear mushrooms, soaked overnight; 1/2 cup black fungus mushrooms, soaked overnight; 1 cup Bamboo shoots; 1 cup pickled mustard greens; To make Chinese Mustard pickles:; 1 bok choy or mustard green plant; 2 Tsp seasalt; 1/4 cup Boiling water; 3/4 cup cold water; 4 Tsp seasalt; Make Hot Sour sauce:; 2 Tbs rice vinegar; 2 Tbs soy sauce; 2 Tbs ketjap dark soy sauce; 1 Tsp chinese hot mala chili bean paste; 1 Tbs corn starch dissolved in Tbs cold water; Make Egg drop:; 1/4 cup store bought Silk tofu, chopped; 1/4 cup home made silken egg tofu, diced; 1 egg, beaten; 1/4 Tsp sesame oil; Pepper oil pickled mangos to taste

Hobby Horseman @HobbyHorseman

California, United States

My favorite Chinese Restaurant in San Francisco gave me this soup recipe a long time ago, verbally, this is how I have been making hot and sour soup since. I substituted silken egg tofu for firm tofu and chicken livers for chicken meat. The silken egg tofu makes the soup even smoother. If you like less spicy, cut the mala chili paste in half.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 min plus one hour if you make fresh pickles

2 people, 4 soups

Make Soup:
4 cupswater
2chicken bouillion cubes
1 cupchicken livers
1/2 cupWoodear mushrooms, soaked overnight
1/2 cupblack fungus mushrooms, soaked overnight
1 cupBamboo shoots
1 cuppickled mustard greens
California Farm Quick Pickled Curtido Cole Slaw
To make Chinese Mustard pickles:
1bok choy or mustard green plant
2 Tspseasalt
1/4 cupBoiling water
3/4 cupcold water
4 Tspseasalt
Make Hot Sour sauce:
2 Tbsrice vinegar
2 Tbssoy sauce
2 Tbsketjap dark soy sauce
1 Tspchinese hot mala chili bean paste
1 Tbscorn starch dissolved in Tbs cold water
Make Egg drop:
1/4 cupstore bought Silk tofu, chopped
1/4 cuphome made silken egg tofu, diced
1egg, beaten
1/4 Tspsesame oil
Pepper oil pickled mangos to taste
California Farm Green Mangos Pickled in Pepper Oil

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Steps

15 min plus one hour if you make fresh pickles

1

Boil chicken livers and chicken bouillion cube in 3 cups water to make broth, add soaked mushrooms, bamboo shoots, chopped pickles, cook ten minutes
2

Make chopped pickles: wash one baby bok choy or chinese mustard plant. Squeeze juice out of plant, set juice aside. Chop. Put plant in pan, boil an hour, drain. Put in mason jar, fill with with squeezed plant juice, vinegar, spices. Use Tbs pickled vegetable per cup to soup.

California Farm Quick Pickled Curtido Cole Slaw
3

Add hot sour sauce ingredients together: light soy sauce, dark soy sauce called ketjap, rice vinegar, mala chili bean paste, corn starch, add to soup, cook 3 minutes
4

Add egg drop, store bought silken egg tofu, home made diced silken egg tofu, sesame oil, stir in till hot, taste, serve. The silken egg tofu has a very pleasant taste, goes well with tender chicken livers. I had some pepper oil pickled mangos on the side from ZMA’s recipe.

Linked Recipes

California Farm Quick Pickled Curtido Cole Slaw

California Farm Green Mangos Pickled in Pepper Oil

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 11, 2024 02:11

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.