This Week's Meals: Dad's Hot and Sour Soup (!/2)
This is the third time I've made this dish. The first time, it came out really bad, and almost sweet. Seeing that I wasn't able to adjust it, I gave up on it.
The second time, it came out sweet again, but I decided I wasn't going to stop until I fixed it, and it turned out if I put about three times the spices than the recipe called for, it tasted like I remembered from the restaurants.
This was the first time I made it with the extra ingredients from scratch and it's perfect. Hot, sour, salty, the only thing missing are some bamboo shoots. Which I might add next time I make this!
Title: Dad's Hot & Sour Soup
Yield: 4 servings
Category: Soup
Cuisine: Chinese
Rating: 5/5 stars
Source: Made With Lau
Website: https://www.madewithlau.com/recipes/hot-sour-soup
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Ingredients
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2 whole tomatoes
2 oz carrot
2 oz seafood mushroom
2 oz king mushroom
3 whole shiitake mushrooms
1/4 ounce dried wood ear mushroom
2 whole eggs
1 oz red bell pepper
2 whole green onions
2 whole dried chili peppers (optional)
14 oz tofu
5 cups water [soup base]
6 tbsp vinegar
3 tsp white pepper
3 tsp salt
3 tbsp sugar
6 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
3 tbsp cornstarch
2 tbsp water [slurry]
3 tsp sesame oil
1 tbsp cooking oil
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Instructions
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1 - Wash all the vegetables
2 - Rehydrate the dried woodear mushrooms in warm water for 10
minutes.
3 - Cut away the roots of the seafood mushrooms and cut the stems in
half.
4 - Cut the king oyster mushrooms into little strips.
5 - Cut the shiitake mushrooms into this slices.
6 - Cut the woodear mushrooms into thin slices.
7 - Cut the tofu into thin strips.
8 - Cut the carrots into thin strips.
9 - Cut the red bell pepper into thin strips.
10 - Mince the green onions.
11 - Dice the tomatoes into small cubes.
12 - In a bowl, mix together cornstarch and water with a spoon until
it becomes an even slurry.
13 - In another bowl, crack eggs and mix well.
14 - Begin boiling the water, so it's ready later.
15 - Set the stove to its highest heat setting, and start to heat up
the wok.
16 - Add a little bit of corn oil (1 tbsp), as well as our dried
chili peppers (2 piece).
17 - Heat and toss the chilies around the oil for about 1 minute as
our wok heats up.
18 - Cook the diced tomatoes for 30-60 seconds, then add our boiling
water.
19 - Next, we'll add white pepper and stir for 15-30 seconds.
20 - Add salt, sugar, light soy sauce, and dark soy sauce. Stir for
15-30 seconds.
21 - And finally, we'll add our tofu, mushrooms, and vegetables (with
the exception of green onion). Stir gently for 5-10 seconds.
22 - Remove the dried chili peppers.
23 - Cover the wok with a lid.
24 - Once boiling, since the cornstarch has probably settled, mix it
up again with a spoon, and slowly pour in the cornstarch over the
course of 50-60 seconds. Stir constantly.
25 - Beat the eggs again, and slowly pour in the eggs all around the
wok, over the course of 20-30 seconds.
26 - Add vinegar to the wok, as well as sesame oil.
27 - Turn off the heat and transfer the soup into a bowl.
28 - Garnish with the minced green onions.
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Notes
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Makes 4 servings at ~400 calories per serving.
Calories 363
Total Fat 17g
Total Carbohydrate 30g
Protein 21g
