Hot & Sour Tofu Soup – 酸辣豆腐湯

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We love our mums, and want them to be happy and healthy; so for this Mother’s Day, try cooking a flavorful hot and sour soup that is not only tingly for the taste buds, but also great for a family dinner!

We used Vitasoy’s Organic Sprouted Tofu (Soup) and it was perfect for the dish. A simple recipe which takes just 30 minutes to make, you’ll be whipping up a wholesome soup for your loved ones. There are quite a number of ingredients to shred, so prepare to get your hands working!

Perfect for an evening of family reunion, with bowls of piping hot rice. Get cooking!

#themeatmensg #simple #delicious #vitasoytofu #wmf #mothersdayrecipe

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  • Servings: 6

  • Time: 30 mins

  • Skill: Easy

Ingredients:

  1. 300g Vitasoy Organic Sprouted Tofu Soup

  2. 150g pork tenderloin (shredded)

  3. 20g dried chinese mushrooms (shredded)

  4. 5g black fungus (shredded)

  5. 100g bamboo shoots (shredded)

  6. 100g carrot (shredded)

  7. 1 fresh red chilli (shredded)

  8. 20g young ginger (shredded)

  9. 1½ litres chicken stock

  10. 1 tbsp light soya sauce

  11. ½ tsp dark soya sauce

  12. 1 tbsp Shaoxing wine

  13. 80ml Chinese black vinegar

  14. ¼ tsp salt

  15. ¾ tsp pepper

  16. 1 egg

  17. 1 tbsp chili oil

  18. 4 tbsp cornstarch

  19. 6 tbsp water

  20. 2 tbsp oil

  21. 20g spring onions (chopped)

  22. Marinade for pork

  23. ¼ tsp light soya sauce

  24. ½ tsp Shaoxing wine

  25. Dash of pepper

  26. ½ tsp cornstarch

  27. 1 tsp oil

Steps:

  1. Marinate pork with ¼ tsp light soya sauce, ½ tsp Shaoxing wine, a dash of pepper, ½ tsp cornstarch and 1 tsp oil.

  2. Blanch shredded bamboo shoots for 1 minute, drain and set aside

  3. Heat 2 tbsp oil. Add in marinated pork and stir fry until it changes colour.

  4. Mix in ginger, shredded mushrooms, black fungus, bamboo shoot, carrot and chilli. Stir fry until fragrant.

  5. Glaze with 1 tbsp Shaoxing wine.

  6. Pour in 1½ litre of chicken stock.

  7. Season with 1 tbsp light soya sauce, ½ tsp dark soya sauce, 80ml Chinese black vinegar, ¼ tsp salt and ¾ tsp pepper.

  8. Mix 4 tbsp cornstarch with 6 tbsp water. Thicken soup with cornstarch slurry.

  9. Once the soup is thickened, drizzle a beaten egg and stir for 30 seconds.

  10. Add in 300g Vitasoy Organic Sprouted Tofu Soup (cut into strips). Drizzle 1 tbsp chili oil over it.

  11. Serve with more Chinese black vinegar and chopped spring onions to preference