Tofu Hot & Sour Soup Recipe-- Better Than Takeout!
Learn how to make Hot & Sour Soup that's better than take out! This tutorial teaches you how to make hot & sour soup like a pro.
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Hot and Sour Soup
Savoury, spicy, sour, glossy soup broth filled with mushrooms, tofu, and silky egg ribbons. Chinese takeout favourite!
What thickens Hot and Sour Soup? Hot and Sour Soup is thickened with cornstarch.
Hot Sour Soup Recipe | EASY VEGAN CHINESE RECIPE 酸辣汤
LAY HO MA everyone! This is one of the most popular and famous Chinese soups ever! Join me in this episode and learn how to make Chinese Vegan Hot Sour Soup! It is simpler than you think, and once you make it yourself, you will never order it again from Chinese take out! Let's begin.
Ingredients:
8 cups water
Drizzle of olive oil
4 tbsp soy sauce
3 tbsp rice vinegar
2 tsp chili powder or white pepper
1 tbsp Chinese cooking wine
2 tbsp ginger minced
2 tbsp garlic minced
1/2 cup black fungus rehydrated
1/2 cup dried shiitake mushrooms rehydrated
1/2 cup dried day lilies
1/2 cup firm tofu
1/2 cup bamboo shoots
3 tbsp potato starch (with 3 tbsp water to make slurry)
Green onion for garnish
Directions:
1. Rehydrate the shiitake and black fungus in the 8 cups of water overnight
2. Mince the garlic and ginger
3. Slice the tofu into strips
4. Carefully remove the stalks from the shiitakes and slice thinly, along with the black fungus
5. In a stock pot on medium high heat, add a drizzle of olive oil
6. Add in the garlic and ginger. Cook till browned, then add in the 8 cups of reserved mushroom water
7. Add the rest of the ingredients minus the tofu, green onions, and potato starch
8. Give the soup a stir and make the slurry by combing 3 tbsp potato starch with 3 tbsp of water
9. Slowly pour the slurry into the soup while stirring
10. Add in the tofu and cook for another couple of minutes
11. Plate and garnish with fresh chopped green onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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???? How to Make Hot & Sour Soup #Shorts
Here’s a step-by-step guide of how to make Daddy Lau’s delicious, nutritious Hot & Sour Soup! Perfect for when your day needs a little extra ✨ spice ✨
Have you tried this recipe yet?
Check out the recipe at
#shorts
???????? Hot And Sour Soup With Tofu Recipe | How To Make Hot And Sour Soup With Tofu
I love making this Hot And Sour soup with Tofu. It always brightens me up when I have this soup.
This Hot And Sour Soup with Tofu is also called Tau Foo Kang Soup. I usually make it with crab meat, but if you don't have crab meat, don't worry about it; continue making it. I promise you it will still taste delicious.
I have customized the Hot and Sour soup to my liking, and there are many ingredients that I add more than usual. It just the way we like it. You can feel free to adjust according to your preference.
This soup is excellent when you are craving something hot, spicy, sour, seafood and Tofu. You can satisfy your craving in one magical one-pot-kind-of soup.
It fills you up, and your hot belly is happy after that. I remember making this soup for our Chinese New Year Eve, and everyone can't stop talking about it.
But, one thing about the vinegar. I usually use 浙醋 vinegar and sometimes I will use up to 1/2-1 cup of 浙醋 vinegar.
Since I run out of the 浙醋 vinegar, I use a few teaspoons of white vinegar as it has more sourness concentration. But anyhow, adjust up to your liking and preferences.
I hope you will enjoy this Hot And Sour Soup With Tofu.
If you cook this in your kitchen, please do share it with us.
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♥ Music:Ratatouille's Kitchen - Carmen María and Edu Espinal
How To Make Hot And Sour Soup With Tofu
Yield : 3-4 person
Ingredients :
1-litre chicken stock
200g crab meat.
4 dried shitake mushroom, soak, squeeze out the water and cut into slices.
10g Black Fungus, soak, cut into thin slices.
1 boneless chicken leg meat, cut into bite-size
4 Thai's chilli, cut into halves
1 box of white tofu
4-5 fresh prawns, shelled and deveined, cut into small pieces.
1/2 cup Chopped spring onion.
2 beaten eggs
Seasoning:
2 tbsp oyster sauce
2 tbsp soy sauce
some white pepper
4 tsp White Vinegar
salt to taste
cornstarch slurry
4-5 tbsp cornstarch + 4-5 tbsp water
Method :
1. Bring the chicken stock to a boil.
2. Add crab meat, shitake mushroom slices, and black fungus—Cook for 5 mins.
3. Add chicken meat, Thai's chilli, 2 tbsp oyster sauce, 2 tbsp soy sauce, and some white pepper.
4. Remove the white floating stuff.
5. Add 4 tsp white vinegar, but preferably 浙醋 vinegar. Since I run out of 浙醋 vinegar, I use white vinegar. This part is totally up to you. If you prefer a more sour side, add more, or you can add less if you like less sour. Adjust up to your liking.
6. Add tofu, prawns and salt to taste. Adjust the taste to your liking.
7. Add cornflour slurry to thicken the sauce. We prefer a little bit thicker than usual. You can adjust it to your liking. If you want less concentrate, add less of the cornflour slurry.
8. Add chopped spring onion and beaten eggs.
9. And it's done. Enjoy!
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