Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
5 Mins
Total Time:
10 Mins
Hot and sour soup is such a great appetizer and really warms you to your bones after a cold rainy day. Lucky for us, it’s also incredibly easy to make, especially since all the ingredients in the vegan version takes mere minutes to cook. You’d pay 6 SGD for a small bowl of hot and sour soup at Din Tai Fung. Yeah nah, not into that. Make your own!
If you don’t have the ingredients such a bamboo shoots or vegan ham, don’t worry about it. You can replace with glass noodles, more mushrooms, bean sprouts, beancurd skin, whatever really.
Ingredients
Adjust Servings
Instructions
-
Julienne tofu, mushroom, bamboo shoots and vham. Diced the tomatoes and peel them if you can be bothered (I couldn't) . Chop some spring onion for decoration later.
- Heat 1 tbsp of oil in a pot and fry the tomatoes over high heat until they go soft.
-
Add 400ml of water into the pot. Add the tofu, mushroom, bamboo shoots and vham, and bring to a boil.
-
Add 1.5 tbsp of soy sauce, 2 tbsp of vinegar, 0.5 tbsp of white pepper and 0.5 tbsp of corn starch (dissolved in cool water) to thicken.
-
And... done! Sprinkle some spring onions or coriander on top and serve.
