From the kitchen
Soy Milk Hot and Sour Soup
A lightly creamy hot and sour soup with mushrooms, tofu and delicate egg ribbons.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups vegetable or chicken stock
- 1 cup sliced shiitake mushrooms
- 1/2 cup drained bamboo shoots, julienned
- 1/2 cup firm tofu, cubed
- 2 tbsp rice vinegar, plus more to taste
- 1/2 tsp white pepper, plus more to taste
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 1/2 cup plain unsweetened soy milk
- 1 large egg, beaten
- Salt, to taste
Method
- Simmer stock, mushrooms and bamboo shoots for 8 minutes, until tender. Add tofu and white pepper.
- Stir the slurry again, pour it into the simmering broth and cook for 1 minute while stirring.
- Reduce heat and add soy milk. Slowly stream in the egg while moving a spoon through the broth. Heat gently until the egg is set and the soup reaches 160°F.
- Remove from heat. Stir in rice vinegar, taste and adjust salt, vinegar and pepper. Serve immediately.
Cook with confidence
Before you start
What to expect
A lightly creamy hot and sour soup with mushrooms, tofu and delicate egg ribbons.
Before you begin
Have the slurry and beaten egg ready before heating the stock.
The important cue
Thicken the stock before adding soy milk, and finish with vinegar after cooking the egg.
At the table
Taste the pepper gradually; this version begins with half a teaspoon.
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