Tofu Hot and Sour Soup

Tofu Hot and Sour Soup Recipe - USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Tofu Hot and Sour Soup is a popular Chinese dish that combines the flavors of spicy and tangy in a comforting and satisfying soup. This recipe features a mix of tofu, pork, bamboo shoots, and various mushrooms in a flavorful broth.

History

Hot and sour soup has been a staple in Chinese cuisine for centuries, with variations found in different regions of China. It is believed to have originated in the Sichuan province, known for its bold and spicy flavors. The combination of hot (spicy) and sour flavors is a classic pairing in Chinese cooking, creating a harmonious balance of taste sensations.

Ingredients

1 cake tofu (fresh, if possible)
2 oz (57 g) pork tenderloin

Marinade

Other ingredients

0.5 cup bamboo shoots
2 tbsp black fungus (wood ear) or cloud ear fungus (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
1 small handful dried lily buds
6 cup water (or 6 cup water and 1 cup Campbell's chicken broth) [1]
1 tsp salt, or to taste
1 tsp granulated sugar
2 tbsp soy sauce
2 tbsp red rice vinegar, white rice vinegar, or red wine vinegar
1 tsp sesame oil
1 tbsp cornstarch dissolved in 0.25 cup water
1 egg, beaten
1 green onion, finely chopped
white pepper to taste (no more than 1 tbsp)
hot chili oil, to taste, optional

How to prepare

Shred the pork.
Mix the marinade ingredients and marinate the pork for 20 minutes.
Cut the tofu into small squares.
Cut the bamboo shoots into thin strips, then slice them finely.
To reconstitute the fungus, soak it in warm water for 20 minutes.
Rinse the fungus and cut it into thin pieces.
If substituting Chinese dried mushrooms, soak them to soften, then cut off the stems and slice them thinly.
If using fresh mushrooms, wipe them clean with a damp cloth and slice them.
Bring the water to a boil.
Once boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds.
Stir the ingredients.
Add the tofu.
Bring the mixture back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce, vinegar, and sesame oil.
Test the broth and adjust the taste if desired (if using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water together.
Slowly pour the cornstarch mixture into the soup, stirring while adding it.
Let the broth come back to a boil.
As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time.
Add the green onion and white pepper to taste.
Drizzle with chili oil if desired.
Serve hot.

Variations

Vegetarian option: Omit the pork and use vegetable broth instead of chicken broth.
Spicy version: Add more hot chili oil or fresh chili peppers for extra heat.
Seafood twist: Add shrimp or crab meat to the soup for a seafood variation.

Cooking Tips & Tricks

Use fresh tofu for the best texture and flavor in this soup.

- Marinating the pork adds extra flavor to the dish.

- Adjust the level of spiciness by adding more or less white pepper and chili oil.

- Be careful not to overcook the tofu, as it can become mushy.

- Taste the broth as you go and adjust the seasonings to your preference.

Serving Suggestions

Serve the Tofu Hot and Sour Soup as a starter or main dish with steamed rice or noodles on the side. Garnish with fresh cilantro or sliced green onions for added flavor and color.

Cooking Techniques

Stir-frying: Sauté the pork and vegetables before adding them to the broth for added flavor.

- Simmering: Let the soup simmer on low heat to allow the flavors to meld together.

Ingredient Substitutions

Substitute chicken or beef for the pork.

- Use shiitake mushrooms instead of black fungus or Chinese dried mushrooms.

- Swap out the bamboo shoots for water chestnuts or baby corn.

Make Ahead Tips

Prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. The soup can also be made in advance and reheated before serving.

Presentation Ideas

Serve the Tofu Hot and Sour Soup in individual bowls garnished with a drizzle of chili oil and a sprinkle of chopped green onions. Pair with a side of steamed rice or noodles for a complete meal.

Pairing Recommendations

Pair this soup with a side of steamed dumplings or a fresh salad for a well-rounded meal. Enjoy with a cup of green tea or a light lager beer for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 8g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 4%

- Vitamin C: 10%

- Calcium: 8%

- Iron: 10%

Alergens

Contains soy and sesame oil.

Summary

This Tofu Hot and Sour Soup is a nutritious and balanced meal, providing a good source of protein, fiber, and essential vitamins and minerals. It is low in calories and fats, making it a healthy option for a light and satisfying meal.

Summary

Tofu Hot and Sour Soup is a flavorful and comforting dish that combines the bold flavors of spicy and tangy in a satisfying soup. This recipe is easy to make and can be customized with your favorite ingredients and spice levels. Enjoy this soup as a starter or main dish for a delicious and nutritious meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a breezy autumn day, and I was visiting my dear friend Lily in San Francisco. Lily was a master in the kitchen, and I always loved trying out new dishes with her. That day, she decided to teach me how to make her famous Tofu Hot and Sour Soup.

I watched in awe as she effortlessly chopped the vegetables, measured out the spices, and carefully prepared the tofu. The kitchen was filled with the warm aroma of ginger, garlic, and soy sauce. As the soup simmered on the stove, Lily shared the story behind the recipe.

She told me that she had learned to make Tofu Hot and Sour Soup from her grandmother, who had passed down the recipe through generations. The secret, she said, was in the balance of flavors – the heat from the chili peppers, the tanginess from the vinegar, and the richness from the soy sauce.

As we sat down to enjoy the soup, I took my first spoonful and was immediately blown away by the complex and delicious flavors. The tofu was silky smooth, the broth was both spicy and sour, and the vegetables added a nice crunch. I knew right then and there that I had to learn how to make this soup myself.

After my visit with Lily, I returned home and immediately set to work recreating the Tofu Hot and Sour Soup recipe. I experimented with different ingredients, adjusted the seasonings, and practiced my chopping skills. It took several tries, but eventually, I managed to perfect the recipe to my liking.

Over the years, I have made Tofu Hot and Sour Soup for countless family gatherings, dinner parties, and cozy nights at home. Each time I cook this dish, I am reminded of that special day in San Francisco and the time spent with Lily in her kitchen.

I have also shared the recipe with friends and family, passing on the tradition of making this delicious soup. It brings me joy to see others enjoy the flavors and textures of the dish, just as I did when I first tried it.

As I sit here reminiscing about the journey of discovering and perfecting the Tofu Hot and Sour Soup recipe, I am filled with gratitude for the experiences and memories that cooking has brought into my life. It is a reminder of the importance of sharing food, stories, and traditions with loved ones.

So, if you ever find yourself craving a comforting and flavorful soup, give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it down to the next generation, just as I have done. Happy cooking!