Authentic Hot and Sour Soup Without Broth
Chinese · Organized from the video by Morgane Recipes
Official YouTube player — views and revenue go to the creator.
Ingredients · 4 to 6 servings
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Soak the glass noodles and dried black fungus mushrooms in water during the preparation.
💡 The noodles will swell to add consistency to the soup.
- 2
Cut bamboo shoots into small sticks and boil in a saucepan for 10 minutes to remove bitterness, then drain.
💡 Drain well before use.
🔥 boil⏱ 10 minutes
- 3
Slice the carrot into thin strips and prepare the ginger, spring onion, and cilantro.
💡 Fine cuts ensure a better balance of flavors in every spoonful.
- 4
Cut the soft tofu into small sticks. Drain the soaked glass noodles and cut them into small pieces. Drain the soaked black fungus and remove stems before cutting into thin strips.
💡 The tofu provides a tender contrast to the crunchy vegetables.
- 5
Slice the meat into sticks. In a small saucepan, heat 1/2 tbsp vegetable oil over high heat. Add the meat and stir-fry for 5 minutes until lightly seared.
💡 Searing the meat adds aroma and depth to the soup.
🔥 high heat⏱ 5 minutes
- 6
Add the grated ginger to the pan and stir for 10 seconds. Add the carrot and stir for 30 seconds. Add the bamboo shoots and black fungus, then stir for 1.5 minutes.
💡 Stir-frying the vegetables helps bring out their flavors.
⏱ 5 minutes⏱ 10 seconds⏱ 30 seconds
- 7
Pour the light soy sauce and dark soy sauce around the edges of the pan, then stir for 10 seconds. Add 6 cups + 1/4 cup water, the glass noodles, and 1/2 tbsp salt. Mix well.
💡 Pouring sauce around the edges helps concentrate the flavors.
⏱ 10 seconds
- 8
Bring the liquid to a boil, then turn to medium heat. Gradually add the diluted cornstarch one ladle at a time, stirring continuously until the desired thickness is reached.
💡 Adding cornstarch gradually allows you to control the thickness.
🔥 boil → medium heat
- 9
Add the tofu and gently stir. Once it returns to a boil, turn to low heat and slowly pour the beaten eggs through a chopstick to create thin ribbons.
💡 The egg will form delicate ribbons in the thickened soup.
🔥 boil → low heat
- 10
Gently stir, then turn off the heat. Add the white rice vinegar, toasted sesame oil, and ground white pepper. Stir briefly.
💡 Adding vinegar and pepper at the end preserves their sharp acidity and heat.
- 11
Serve the soup and garnish with sliced spring onion and cilantro.
💡 Serve with jasmine rice for a complete meal.
Tips
- Cut all ingredients finely to ensure a balanced texture in every spoonful.
- The acidity of the vinegar and the heat of the white pepper are the key flavor profiles.
- Adding the egg through a chopstick helps create beautiful, thin egg ribbons.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Morgane Recipes on YouTube