Sour & Spicy Soup

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一起跟著做! 鼓勵作者

This is the most popular Chinese soup in the United States. Let me introduce this classic soup which includes traditional ingredients like black fungi(木耳), pickled mustard tuber(榨菜) and lily buds(金針).



Pork 8 oz
Tofu 16 oz
Bamboo strips 10.5 oz
Mustard Tuber 2 oz
Large Tomatoes 2
Black Fungi 1/2 oz
Dried Lily buds 1/2 oz
soy sauce 2 t
corn starch 1 T
Salt 1/2 t
White pepper 1 T
Corn starch 4 T
Large Egg 2
Soy sauce 5 T
White Vinegar 5 T
Sesame oil 2 T
Cilantro 1/4 C
  • 1I used canned bamboo strips and mustard tuber which is easy to find in your local Asia store. Shred everything into strips.
  • 2Pickled mustard tuber is very salty. To keep the tasty flavor I will only rinse it and then shred it.
  • 3In two separate bowls, cover the lily buds and black fungi with warm water and let stand until softened, about 20 minutes. Rinse both and shred fungi.
  • 4Marinate shredded pork with 2 teaspoon soy sauce and 1 tablespoon cornstarch. Set for 10 minutes.
  • 5Everything is shredded and ready to go.
  • 6In a large pot, boil 12 cups of water to boil. Put salty mustard tuber to cook out the flavor. Simmer for 3 minutes.
  • 7Turn heat to high and put bamboo, lily buds, tomato, and fungi to boil.
  • 8Then put tofu to boil. Season with 1/2t salt and 1 tablespoon white pepper. Then pour in cornstarch water mixture 4T:4T to thicken the soup.
  • 9Beat the eggs, pour mixture in circle motion into the pot and wait for 10 seconds then stir. Season with soy sauce, vinegar, and sesame oil.
  • 10Garnish with chopped cilantro and serve hot. Enjoy!


1. The spicy taste is from white pepper. You can add more according to your taste.
2. You can use dark soy sauce to color the soup.

2014/07/12 發表 1,907 瀏覽

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This is excellent!!

4 years ago