How to Make Hot and Sour Soup (酸辣湯)

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.

Soak dried wood ear mushrooms in cold water for at least 1 hour until they expand and become flexible.

Soak dried shiitake mushrooms in cold water until soft and flexible.

Cut soaked wood ear mushrooms into thin strips.

Cut soaked shiitake mushrooms into thin strips.

Cut bamboo shoots into thin strips (pre-cut from the store).

Peel carrots and cut them into thin strips.

Use medium firm or firm tofu; cut into thin strips.

Place pork butt in a pot with 7 cups of water and boil for 20 to 30 minutes on low heat to make the soup stock.

After boiling, allow the pork butt to cool, then cut it into thin strips.

Turn heat to high for the soup stock.

Add all ingredients to the pot: carrots, wood ear mushrooms, shiitake mushrooms, bamboo shoots, tofu, and pork strips.

Wait for the mixture to boil.

Once boiling, slowly stir in the beaten egg to thicken the soup stock.

Mix 2 tablespoons of cornstarch with 1/4 cup of water and pour it into the soup, mixing well.

Add rice vinegar and white pepper to taste, ensuring the pepper is well dispersed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens