Hot and Sour Soup | The ultimate test! | The Woks of Life

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 dried shiitake mushrooms in hot water for about 2 hours or cold water overnight.

Squeeze out excess liquid from the soaked shiitake mushrooms and thinly slice them.

Cut off the hard end of the lily buds and cut them in half.

Rinse wood ears in a colander to remove sediment and chop or slice them as desired.

Slice pressed tofu into thin pieces, using about 3 oz.

Slice firm tofu from a 14 oz block, using about 4 oz.

In a pot, heat neutral oil and add sliced mushrooms, bamboo shoots, and soaked ingredients.

Add Better than Bouillon chicken bullion paste and water to create the broth.

Stir in soy sauce, mushroom flavored dark soy sauce, vinegar, and white pepper.

Mix cornstarch with water to create a slurry and add it to the pot.

Slowly pour in beaten egg while stirring to create ribbons in the soup.

Garnish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens