Hot and Sour Tofu Soup (Suan La Dofu Tang)

Hot and Sour Tofu Soup (Suan La Dofu Tang)
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    2 People
  • VIEWS
    124

Embark on a culinary journey to central China with this simplified yet authentic Hot and Sour Tofu Soup. A symphony of textures and flavors awaits, offering warmth and satisfaction without the need for exotic ingredients.

Ingridients

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Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    93 mg
  • Fiber
    6 g
  • Protein
    21 g
  • Saturated Fat
    2 g
  • Sodium
    2390 mg
  • Sugar
    13 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a medium saucepan, bring the vegetable broth to a gentle simmer over medium-low heat. (2 minutes)

Image Step 02
02 Step

Recipe View 1 mins Carefully add the diced silken tofu and chopped green onions to the simmering broth. (1 minute)

Image Step 03
03 Step

Recipe View 2 mins Slowly drizzle the beaten egg into the soup in a thin, steady stream, allowing it to cook and form delicate strands. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins Add the sliced portobello mushroom and shredded Napa cabbage. Simmer for 5 minutes, allowing the flavors to meld together. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Remove the saucepan from the heat. Stir in the Thai chile sauce, rice vinegar, and soy sauce. Taste and adjust seasonings as needed. (2 minutes)

Image Step 06
06 Step

Recipe View 1 mins If desired, stir in the citric acid powder for an extra layer of tangy flavor. Serve hot and enjoy! (1 minute)

For a richer flavor, consider using homemade vegetable broth.
Adjust the amount of chile sauce to your preferred level of spiciness.
If you don't have citric acid, a squeeze of fresh lemon juice can be used as a substitute.
Serve with a side of steamed rice or noodles for a more substantial meal.
Feel free to add other vegetables such as bamboo shoots, wood ear mushrooms, or water chestnuts.

Keyon Bechtelar

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 41 Ratings)
Total Reviews: (4)
  • Emil Koch

    My family loved this soup, even my kids who are usually picky eaters.

  • Mia Bailey

    The citric acid really brightens up the flavors. I highly recommend using it!

  • Jerel Stehr

    This soup is surprisingly easy to make and tastes just like the soup I had in a Chinese restaurant!

  • Frederic Williamson

    I added some dried shiitake mushrooms for extra umami, and it was delicious!

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