Homemade Hot and Sour Soup

 

Homemade Hot and Sour Soup

 

2 dry mushrooms (optional)

½ carrot

1 tomato

1” knob of ginger

2 mushrooms

2 green onion

8 oz tofu

1 teaspoon white pepper (or to taste)

3 tbsp Chinese (black) vinegar

1 tbsp cornstarch

6 cups plus 1 tbsp water, divided

2 eggs

3-4 tbsp vegetable oil

2 tbsp soy sauce

Salt to taste

 

If you’re using dried mushrooms, soak them for two hours before using them.

Cut the carrot into 1” matchsticks.  Soak tomato in boiling water for 2 minutes and then drain and peel the skin off.  Cut into small cubes.  Cut the ginger and mushrooms into matchsticks.  Thinly slice green onion and cube tofu.

In a small bowl, mix vinegar and Chinese vinegar.

Mix cornstarch with water in another small bowl.  Add a few drops more water if needed to create a smooth slurry.  Beat eggs in a third bowl.

Bring two cups of water to a simmer on the stovetop in a large saucepan.  Add dried mushrooms, fresh mushrooms and carrots. Simmer for 2 minutes and remove vegetables from the water.

Place a large saute pan or wok on the stovetop over high heat and add 3 tbsp vegetable oil.  When the oil is hot, add ginger and cook until fragrant, 2-3 minutes.  Add tomato and cook for an additional 2-3 minutes.

Pour 4 cups of water into the saute pan and bring to boil.  Add carrots and mushrooms. Cook for 5-6 minutes or to desired softness.  Gently stir in tofu and allow to heat through.

Add vinegar and white pepper* then stir in cornstarch slurry and allow to thicken for 1-2 minutes.  Add soy sauce and salt.

Turn heat to medium-high.  Pour in eggs, slowly streaming the mixture over the surface of the soup and stir it gently to cook eggs.

Sprinkle green onion over the bottom of a large serving bowl or divide over 6 single-serving bowls.  Add soup and serve immediately.

*The hot, spicy flavor of this soup comes from the white pepper so adjust the amount according to how spicy you want it.  You’ll be able to add more before serving if you wish.

6 servings, 170 calories per serving

 

Hack:  Pork or chicken can be used in place of tofu.

Hack:  Dehydrated vegetables can be used in this recipe.

Hack:  Soup can be stored in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.

Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  Look (or ask the produce clerk) for loose items such as carrots and mushrooms so you will only have to buy what you need for a particular recipe.  You can also shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube! 

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4 Replies to “Homemade Hot and Sour Soup”

  1. Ok, this sounds yummy!  I love this kind of soup actually and at 170 calories per serving, not too bad.  I am curious what the fat would be, but appears that it would be very minimal except for the eggs and vegetable oil.  Can you substitute the vegetable oil with olive oil, or another healthy oil?  I just don’t use vegetable oil.

    1. You can use olive oil instead of vegetable oil.  You can certainly cut back on the amount of oil you use if you would like to cut back on the fat content!

  2. Great recipe and an easy one to prepare. Although frankly speaking Is it okay if i was to omit ginger or replace it with some other spices or herbs? Cause i don’t know if the combination of tofu and ginger would be a great combination to my taste or liking.  

    1. I consider recipes to be a guideline and I usually make ones like this a little different every time, depending on what items I have on hand and what sort of flavors I’m in the mood for.  If you want to skip the ginger, go ahead.  Please let me know if you decide to play around with adding different spices and how it came out!

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