Complete free recipe
Soy Milk Hot and Sour Soup
A classic hot and sour soup finished with soy milk for extra body, added carefully around the dish's signature acidity.
Savory Soups, Sauces & Entrées · Cold Weather Comfort · Asian-Inspired Weeknight Dinners
What you need
Ingredients
- 4 cups Vegetable or Chicken Stock
- 1 cup Shiitake Mushrooms, sliced
- 1/2 cup Bamboo Shoots, julienned
- 1/2 cup Firm Tofu, cubed
- 2 tbsp Rice Vinegar
- 1 tbsp White Pepper
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- 1/2 cup Unsweetened Soy Milk
- 1 Egg, beaten
Method
Instructions
- Bring the stock to a simmer and add the mushrooms and bamboo shoots. Cook 8 minutes.
- Add the tofu, rice vinegar, and white pepper, and simmer 2 minutes.
- Stir in the cornstarch slurry to thicken slightly.
- Remove from direct heat and stir in the soy milk gradually.
- Return to a very low heat, drizzle in the beaten egg while stirring gently to form ribbons, and serve immediately.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen