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Peking Soup with Tofu | Spicy Hot and Sour Soup
(0)
30 min
Quick
Knuspr-Küche
Eine traditionelle chinesische Pekingsuppe voller Aromen: Feiner Tofu, herzhafte Shiitake-Pilze und knackige Bambussprossen vereint in einer samtigen, harmonisch sauer-scharfen Brühe mit feinen Ei-Fäden.
Ingredients
Preparation method
Preparation
Pat the tofu dry with paper towels and cut into thin strips. Clean the shiitake mushrooms and slice thinly. Peel the carrot and cut into thin strips (julienne). Drain the bamboo shoots. Wash the spring onions and slice into thin rings, setting aside the green parts for garnish. Finely chop the ginger and garlic. Whisk the egg in a small bowl.
Cooking the Soup Base
Heat the dark sesame oil in a pot. Sauté the ginger, garlic, and the white part of the spring onions over medium heat for about 1 minute without letting them brown. Deglaze with the vegetable broth and bring to a boil.
Stir in the soy sauce, rice vinegar, chilli sauce, and white pepper. Add the tofu, shiitake mushrooms, carrot strips, and bamboo shoots. Simmer the soup over low heat for about 5 to 7 minutes until the vegetables are cooked al dente.
Chef's tip
For a vegan option, simply omit the egg or replace it with a tablespoon of silken tofu strips.
If you prefer it even spicier, add a few drops of chilli oil or a bit more white pepper when serving.
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