Hot and Sour Tofu Soup (Suan La Dofu Tang) Recipe

Ingredients
<br>- 4 cups vegetable broth
<br>- 1 (12 ounce) package silken tofu, diced
<br>- 2  green onions, chopped
<br>- 1  eggs, beaten
<br>- 1  portobello mushroom, halved and sliced
<br>- 2 cups chopped cabbage
<br>- 1 tablespoon Thai chile sauce
<br>- 1 tablespoon rice vinegar
<br>- 3 tablespoons soy sauce
<br>- 1 teaspoon citric acid powder (optional)
<br><p></p>Directions
<br>step 1: 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.
<br>


Ingredients
- 4 cups vegetable broth
- 1 (12 ounce) package silken tofu, diced
- 2 green onions, chopped
- 1 eggs, beaten
- 1 portobello mushroom, halved and sliced
- 2 cups chopped cabbage
- 1 tablespoon Thai chile sauce
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon citric acid powder (optional)

Directions
step 1: 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.

Mastodon Share