🥢 Hot and Sour Tofu Soup Recipe 🥢
Prep Time: 0 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Description:
Indulge your taste buds with the tantalizing flavors of our Hot and Sour Tofu Soup recipe, a delightful concoction that perfectly balances the warmth of white wine vinegar and the richness of soy sauce. Savor the essence of Chinese cuisine brought to you by lovewithrecipes.com.
Recipe Category: Chinese
Keywords: Asian, < 30 Mins
Nutritional Information (Per Serving):
- Calories: 87.4
- Fat Content: 3.5g
- Saturated Fat Content: 0.7g
- Cholesterol Content: 46.5mg
- Sodium Content: 294.2mg
- Carbohydrate Content: 8.6g
- Fiber Content: 1.6g
- Sugar Content: 1.9g
- Protein Content: 5.5g
Aggregated Rating: ⭐⭐⭐⭐ (1 Review)
Ingredients:
- 1/2 cup dried mushrooms
- 1 cup water
- 3 tablespoons dry sherry
- 1 cup bamboo shoots
- 1/2 cup water chestnut
- 4 ounces tofu
- 1/2 cup white wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 egg
- 2 green onions
- Salt, to taste
Instructions:
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Begin by covering the dried mushrooms with water and let them stand for a delightful 30 minutes, allowing the flavors to intensify.
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After the soaking period, remove the mushrooms, ensuring to cut off and discard the stems. Thinly slice these mushrooms and set them aside, ready to enhance your soup.
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Measure the soaking water, discarding any sandy portion at the bottom, and add enough stock to make a total of 4 cups of liquid. This forms the flavorful base of your soup.
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In a 2-quart pan, combine the mushroom-infused liquid with sherry, bamboo shoots, and the sliced mushrooms. Allow this aromatic mixture to reach a boil, then gracefully reduce the heat, covering and simmering for a blissful 15 minutes.
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Introduce the tofu, peas, white vinegar, and soy sauce to the pan. Let them dance together over the heat for an additional 3 minutes, allowing the symphony of flavors to reach a crescendo.
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In a small bowl, create a magical elixir by stirring together cornstarch and the 1/4 cup of water. Add this elixir to the soup, stirring gently until the potion thickens to perfection.
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With a touch of culinary finesse, turn off the heat and add the white pepper and sesame oil, infusing the soup with the final strokes of flavor.
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Now, the pièce de résistance: as you stir continuously, slowly pour the beaten egg into the soup, creating delicate ribbons of richness that will elevate your dining experience.
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Sprinkle the soup with the freshness of chopped green onions, adding a burst of color and a hint of sharpness to complement the other flavors.
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The final touch – salt to taste. Adjust the seasoning to your preference, ensuring each spoonful is a harmonious balance of hot and sour perfection.
Indulge in the warmth of this Hot and Sour Tofu Soup, a culinary masterpiece that transcends the ordinary, inviting you to savor the magic of Chinese cuisine in every spoonful. 🍜✨
