1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
1/2 cup thinly diagonally sliced green onion tops
How to Make It
Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.
Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.
Very easy to make in contrast of a lot of other hot and sour recipes I see. I added celery. I think next time I will cut the tofu into smaller pieces and/or marinate it first. Also, I might add carrots.
Made this last night, and it went over well, though didn't get any rave reviews. I thought it was plenty spicy, but my boyfriend thought it could have used more heat--maybe next time I'll try with the sambal oolek suggested. I followed the recipe exactly except my grocery store didn't have dried mushrooms so I just used bottled sliced ones. I was also out of white vinegar so I used rice vinegar instead. I found that one-inch cubes of tofu were a little large for my preference, so next time I will make them about half the size. Overall this was a solid recipe which I will try again.
Fantastic recipe. Great flavor w/a nice amount of heat. Everyone I've made it for loves it. Even my 2 year old. However there's a LOT of tofu, so I started doubling the broth and spices and kept the tofu, mushroom, egg, bamboo and onion amounts the same. Doubling everything makes for a much better ratio of tofu to broth. Plus there's more to go around! :)
This soup was rich, had many flavors. My husband has been raving about it for a week. He doesn't even like Sweet and Sour soup or tofu, typically.
For sure try this soup.
The only substitutions I made was using black pepper in the place of white. And I couldn't find only dried shitake mushrooms, so I used a mix of 3 that contained Shitake. I served it with edamane -warm with a sprinkle of coarse sea salt.
I agree with a previous reviewer and chopped the tofu in smaller pieces.
Will make again.
My husband and I both agreed, we didn't like the tofu in this soup (although we both like tofu) but the soup base has potential. Very good and rich for such a quick soup. I think next time I may garnish with fresh cilantro and skip the tofu, maybe add ground pork instead but we will make this again.
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