🍲 Dad's AMAZING Hot and Sour Soup (酸辣湯)!

Summary by Krater

Chef Daddy Lau teaches how to make a vegetarian hot and sour soup with mushrooms, tofu, tomatoes, and bamboo shoots. The soup is finished with white pepper, vinegar, cornstarch slurry, and an egg drop, then served to the family.

From the video

Answers: How do you make vegetarian hot and sour soup?

• Hot and sour soup
• Vegetarian Chinese soup
• Mushroom preparation
• Knife skills for vegetables
• Balancing heat and acidity in soup

Ingredients

• about 2 oz enoki mushroom
• about 2 oz king oyster mushroom
• 2 to 3 shiitake mushroom
• 1/4 ounce dried wood ear fungus
• 1.5 to 2 oz carrot
• 1/2 red bell pepper
• 2 tomato
• 1/2 package soft tofu
• 2 stalks green onion
• 3 tbsp cornstarch
• 2 tbsp (for slurry), 5 cups (for soup) water
• 2 egg
• a little bit cooking oil
• 2 dried chili pepper
• 1 tsp white pepper
• 1 tsp salt
• 2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp sugar
• 2 tbsp vinegar
• 1 tsp sesame oil

What it concludes

• White pepper provides a noticeable, slow-building heat that is distinct from the instant heat of chili peppers.
• Adding vinegar at the very end of cooking prevents it from evaporating and preserves the sour flavor.
• Dark soy sauce acts partially as a food coloring to give the soup a darker look.