Hot and Sour Tofu Soup

Name: Hot and Sour Tofu Soup
Ingredients: 200 g Tofu (cut into strips 3 cm long, 2 cm wide, and 1 cm thick; place in a bowl of water to separate); 50 g Mushrooms (after soaking, remove stems, wash, and cut into thin strips); 25 g Soaked black fungus (after soaking, remove stems, wash, and cut into thin strips); 25 g Beef (cut into 2 cm long thin strips); 1000 ml Chicken broth; 25 g Soy sauce; 5 g Salt; 10 g Vinegar; 10 g Green onion (peel and mince); 5 g Ginger (peel and mince); 2 g Ground pepper; 2 g Chili oil; 5 g Sesame oil; 3 g MSG; 5 g Cilantro (wash and chop finely); 15 g Starch (for thickening)

Korean-style hot and sour tofu soup—bold, appetizing, and balanced, with silky, tender tofu.

Varies

Easy

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Ingredients

Tofu (cut into strips 3 cm long, 2 cm wide, and 1 cm thick; place in a bowl of water to separate) 200 g

Mushrooms (after soaking, remove stems, wash, and cut into thin strips) 50 g

Soaked black fungus (after soaking, remove stems, wash, and cut into thin strips) 25 g

Beef (cut into 2 cm long thin strips) 25 g

Chicken broth 1000 ml

Soy sauce 25 g

Salt 5 g

Vinegar 10 g

Green onion (peel and mince) 10 g

Ginger (peel and mince) 5 g

Ground pepper 2 g

Chili oil 2 g

Sesame oil 5 g

MSG 3 g

Cilantro (wash and chop finely) 5 g

Starch (for thickening) 15 g

Instructions

Ingredient Preparation

Wash the tofu and cut into strips 3 cm long, 2 cm wide, and 1 cm thick; place in a bowl of water to separate. Cut beef into 2 cm long thin strips. After soaking mushrooms and black fungus, remove stems, wash, and cut into thin strips. Wash cilantro and chop finely. Peel and mince green onion and ginger.

Cook and Season

Pour the chicken broth into a pot and bring to a boil. Add minced ginger, minced green onion, beef strips, black fungus strips, and mushroom strips, then add soy sauce, salt, vinegar, and tofu strips. Bring to a boil, thicken with starch, then add MSG, chili oil, and sesame oil; stir gently. Ladle into bowls, sprinkle with cilantro and ground pepper, and serve.