Taiwanese Hot and Sour Soup with Leftover Vegetables

Taiwanese Hot and Sour Soup with Leftover Vegetables

This spicy and sour soup will surely warm you up. This recipe does not use any oil, so it is very healthy.

Ingredients: 4 servings

Wood ear mushrooms
2 large pieces
5 cm
Boiled bamboo shoots
1/2 (small)
Shiitake mushrooms
Japanese leek
1/2 stalk
Chinese soup stock base
1 rounded tablespoon
2 tablespoons
Soy sauce
1/2 tablespoon
★ Vinegar (or black vinegar)
2-3 tablespoons
★ Doubanjiang
1/2 teaspoon
1 tablespoon


1. Soak the wood ear mushrooms in a water to rehydrate, then cut into thin strips. Cut the carrots, bamboo shoots, shiitake mushrooms, scallions into thin strips as well.
2. In a pot, bring 4 cups of water to a boil, add the Chinese soup stock base and all the vegetables, then simmer. Season with sake and soy sauce.
3. Add the katakuriko slurry (dissolve katakuriko in 2 tablespoons of water) to thicken the soup. Pour in the beaten eggs, stir it a little, and turn off the heat.
4. Add the ★ ingredients. If the taste is too weak, add some salt. Pour the soup in a bowl and generously sprinkle with black peppers. Top with a green garnish like scallions if available.

Story Behind this Recipe

I love this hot and sour soup. It warms your body from the core on a cold day. It also livens up your appetite on a hot day.