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.
How To Make Hot And Sour Soup With Tofu
Yield : 3-4 person
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
2 tbsp oyster sauce
2 tbsp soy sauce
some white pepper
4 tsp White Vinegar
salt to taste
4-5 tbsp cornstarch + 4-5 tbsp water
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!