Hot and Sour Tofu Soup (Suan La Dofu Tang)28 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.” - by Cressida
Original recipe yields 2 servings
- Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.
Amount Per Serving (2 total)
- 256 cal
- 8.3 g
- 25.5 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"Very nice recipe, but not anything like hot and sour soup - more similar to miso soup if anything. But highly recommended all the same...." See more"
"Such a delicious soup! I may never go out to Chinese food again! I did make a few modifications based on my personal preferences and what was available. I added some sesame oil while cooking becaus..." See moree I've read that is the secret ingredient to asian foods in general. I garnished with sesame seeds. I left out the rice vinegar because I didn't have any (and because I like my soup a little less sour) and subbed lemon juice for citric acid. I threw in some chopped celery leaves because I like the flavor. I used the chili garlic paste (rooster on front, green lid), ~1 tbsp, and it was VERY HOT... will probably decrease that next time. But oh my, was it GOOD!!!"
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