How to Make Authentic Hot and Sour Soup 🔥 No Broth Needed 🍲 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 1 oz of glass noodles and 0.5 oz of dried black fungus mushrooms.

Cut 5 oz of bamboo shoots into small sticks.

Boil the bamboo shoots in a small saucepan for 10 minutes to remove bitterness.

Slice one carrot and cut it into thin strips.

Grate 1 tsp of ginger.

Slice one spring onion and cut 0.5 oz of cilantro into sections.

Drain the bamboo shoots after boiling.

Use soft tofu, cut into small sticks.

Drain the glass noodles and cut them into small pieces.

Drain the black fungus mushrooms and remove stems, then cut into thin strips.

Slice 0.5 lb of pork meat into sticks.

Beat 2 eggs.

Dilute 5 tbsp of cornstarch with 0.5 cup of water.

Prepare 3 tbsp of light soy sauce and 0.5 tbsp of dark soy sauce.

Heat a saucepan over high heat and add 0.5 tbsp of vegetable oil.

Add the meat and stir occasionally for 5 minutes.

Add the grated ginger and stir for 10 seconds.

Add the carrot and stir for 30 seconds.

Add the bamboo shoots and black fungus mushrooms, stir for 1.5 minutes.

Add the soy sauces around the edges of the pan and stir for 10 seconds.

Add 6.25 cups of water and the glass noodles, along with 0.5 tbsp of salt, and mix.

Cover and let heat until boiling, then turn to medium heat.

Mix the diluted cornstarch and add it gradually, stirring continuously until desired thickness is reached.

Add the tofu and gently stir, then bring back to a boil.

Turn to low heat and slowly pour in the beaten egg while stirring to create ribbons.

Off the heat, add 4 tbsp of white rice vinegar, 1 tbsp of toasted sesame oil, and 0.5 tbsp of ground white pepper, then stir briefly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens