Hot and Sour Shredded Dofu Soup
A tangy and spicy soup featuring silky shredded dried tofu, crisp wood ear mushrooms, and vibrant green spinach.
Ingredients
White dried tofu (sliced into thin sheets then shredded)
100g
Soaked wood ear mushroom (picked clean, washed, and shredded)
50g
Tender spinach (washed and cut into segments)
1 bunch
shredded ginger
to taste
shredded scallion
to taste
salt
to taste
MSG
to taste
ground white pepper
to taste
vinegar
to taste
starch slurry
to taste
sesame oil
to taste
cilantro pieces
a pinch
Instructions
1
Prepare ingredients
Slice the white dried tofu into thin sheets, then shred; pick clean and wash the soaked wood ear mushroom, then shred. Blanch both in boiling water, remove and squeeze dry; wash the tender spinach and cut into segments.
2
Cook the soup
Place a clean pot over high heat, add 750g water, shredded ginger, and ground white pepper; let it boil briefly. Add the shredded dried tofu and shredded wood ear mushroom, season with salt and MSG. After boiling, thicken with a thin starch slurry, add spinach, and add vinegar to adjust the hot and sour flavor. Transfer to a soup tureen, drizzle with sesame oil, sprinkle with shredded scallion and cilantro, and serve.
