Hot And Sour Soup

tofu

🥗Healthier: silken tofu

💰Cheaper: tempeh

Silken tofu is lower in calories, while tempeh is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water can be a budget-friendly option.

Cut carrot into julienne strips, 1 1/2 inches long.

Use rehydrated shiitake mushrooms, remove the stems, and cut into strips.

Cut rehydrated black wood ear mushrooms into thin strips.

Cut tofu into strips, using either firm or soft tofu.

Prepare 1 large egg, lightly beaten.

Cut chicken breast into strips, marinate with ginger, salt, cornstarch, and a little water, then add oil to prevent sticking.

Mix cornstarch with water to thicken the soup later.

Bring a pot of chicken broth to a boil.

Season the soup with dark soy sauce, light soy sauce, sugar, and salt.

Add mushroom and carrot strips to the soup, cover, and bring back to a boil.

Add the marinated chicken, breaking it up as you add it to prevent clumping.

Gently add the tofu to the soup and stir, waiting for it to return to a boil.

Stir the cornstarch mixture before adding it to the soup, adding it gradually while stirring gently to avoid clumps.

Wait for the soup to return to a boil after adding all the cornstarch mixture, then turn off the heat.

Pour the beaten egg into a ladle and swirl it into the soup to create egg ribbons, then leave the soup undisturbed for about 10 seconds.

Add white pepper powder, black vinegar, and sesame oil right before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens