Flavor Explosion: Hot and Sour Soup!

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.

Prepare shitake mushrooms by slicing them; you can also use dried shitake mushrooms that have been reconstituted.

In a small bowl, combine cooked shredded pork with 2 teaspoons of soy sauce, 1/4 teaspoon of sugar, 1/4 teaspoon of salt, and 1 teaspoon of cornstarch; toss to marinate.

Sauté the sliced shitake mushrooms in a pan until they are sizzling and aromatic.

Pour in homemade chicken stock and add soy sauce and dark soy sauce; hold off on adding salt for now.

Add about 1 teaspoon of chili paste (sambal) to the stock and let it simmer for 15 minutes.

Prepare firm tofu by cubing it; optionally flash fry the cubes for added color.

Add the cubed tofu and marinated shredded pork to the simmering broth.

In a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry; pour this into the pot and stir to combine.

Whisk one egg in a bowl; stir the soup in a circular motion and slowly drizzle the egg into the hot soup to create ribbons.

Add about 3/4 of the chopped green onion and cilantro to the soup, reserving the rest for garnish.

Stir in rice vinegar and 2 teaspoons of white pepper, then immediately remove the pot from the heat.

Taste the soup and add salt as necessary; serve with a sprinkle of chopped green onion and cilantro, and drizzle a small amount of sesame oil over the surface.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens