BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]

tofu

🥗Healthier: edamame

💰Cheaper: chickpeas

Chickpeas provide a similar texture and protein content.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more readily available and less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a similar flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often less expensive and works similarly as a thickener.

Soak 2 pieces of dried shiitake mushrooms for 4 hours until rehydrated; squeeze water and slice thinly.

Rehydrate 1/3 cup of dried black fungus; if unavailable, use the same amount of kelp.

Marinate 3.5 ounces of pork slices with 2 teaspoons of soy sauce and 2 teaspoons of cornstarch for 15 minutes.

Use 5 ounces of silken tofu; julienne carefully to avoid breaking it.

Beat 2 eggs and set aside.

Shred 1/3 cup of carrot for color.

Mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth; add 1.5 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, and 1 teaspoon of salt; set aside.

Grind 1 tablespoon of white pepper; add 3 tablespoons of Chinese black vinegar and mix well.

In a wok, add 1/2 tablespoon of minced ginger, rehydrated mushrooms, black fungus, and shredded carrot; pour in 3.5 cups of chicken stock and bring to a boil.

Add marinated pork and stir for about 10 seconds until it changes color; then add tofu gently.

Cover and bring back to a boil; pour in the sauce mixture while stirring to combine.

Stir in the beaten eggs while whipping the soup for a silky texture; cook for another 30 seconds.

Add the white pepper and vinegar mixture right before turning off the heat.

Garnish with scallions and cilantro; add 1.5 teaspoons of sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens