Hot and Sour Soup


  • 1 box of silken tofu (cubed)
  • 8 dried mushrooms (soaked & julienned)
  • 2cm young ginger (julienned)
  • 1 stick of carrot (julienned)
  • a handful of dried anchovies
  • a handful of small shrimps
  • corn flour mixture
  • 1 tsp balsamic vinegar
  • 1 tsp white vinegar
  • 1 tsp light soy sauce
  • store bought kimchi or chill bean paste
  • salt and black pepper


  1. Boil the anchovies and remove them.
  2. Strain the mushrooms and julienne those. Don’t throw the water away pour it into the pot making sure you don’t get the gritty bits in.
  3. Add the ginger and let it boil. In the meantime, you can cube the silken tofu like so. IMG_3998.JPG
  4. Scoop out the ginger and add balsamic and white vinegar and light soy sauce. Adjust the sourness and season with salt and pepper (optional).
  5. Let mixture boil once and add in the carrots, mushrooms and shrimps. You may add boiling water if there’s not enough liquid for it to be called soup.
  6. Let the mixture come to a boil again. Add the cubed silken tofu. Stir gently so that the tofu retains its shape. Let the tofu cook with a gentle simmer .
  7. Turn off the fire and add the corn flour mixture to thicken the soup.
  8. This step is optional. I scooped out some for the kiddos into another bowl before adding the kimchi or chili bean paste.
  9. Tada. Food on the table. 😉



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