Hot and Sour Noodle Soup recipe - ingredients, nutrition and when to eat it
This Chinese-style noodle soup combines the tang of vinegar with the peppery bite of ground pepper.
This Chinese-style noodle soup combines the tang of vinegar with the peppery bite of ground pepper. With warm broth, knife-cut noodles, pork, and vegetables, it makes a comforting lunch or dinner in winter.
Noodles · 20 minutes to cook
Tips: Vinegar loses some of its aroma when boiled for too long, so it is best to add it after turning off the heat.
Tips: Pour the egg in a thin stream while the broth is boiling so it spreads softly into delicate strands.
Tips: Knife-cut noodles can become soggy if left in the broth too long, so boil them separately, drain them, and then add them.
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Ingredients (1 serving)
- Dao xiao mian (Chinese knife-shaved noodles) — 180 g
- Pork loin — 50 g
- Wood ear mushrooms — 20 g
- Bok choy — 50 g
- Egg — 1 pc
- Water — 400 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Ginger — 5 g
- Soy sauce — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Chili oil — 1 tsp
- Ground black pepper — 0.3 tsp
- Potato starch — 1 tsp