Hot and Sour Egg Tofu Soup with Chicken Livers

Name: Hot and Sour Egg Tofu Soup with Chicken Livers
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 2
Ingredients: 1 cup chicken livers; 1 egg; 1/4 cup silken tofu; 1/4 cup silken egg tofu; 1/2 cup wood ear mushrooms; 1/2 cup black fungus mushrooms, soaked; 1 cup bamboo shoots; 1 cup pickled mustard greens; 1 bok choy or mustard greens; 4 cup water; 1/4 cup hot water; 3/4 cup cold water; 2 chicken bouillon cubes; 2 tbsp rice vinegar; 2 tbsp soy sauce; 2 tbsp dark soy sauce; 1 tsp mala chili bean paste; 1 tbsp cornstarch; 2 tsp sea salt; 1/4 tsp sesame oil; to taste pepper oil pickled mango

Servings2 Portions

Prep Time30 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

chicken livers
1 cup
egg
1
silken tofu
0.3 cup
silken egg tofu
0.3 cup
wood ear mushrooms
0.5 cup
black fungus mushrooms, soaked
0.5 cup
bamboo shoots
1 cup
pickled mustard greens
1 cup
bok choy or mustard greens
1
water
4 cup
hot water
0.3 cup
cold water
0.8 cup
chicken bouillon cubes
2
rice vinegar
2 tbsp
soy sauce
2 tbsp
dark soy sauce
2 tbsp
mala chili bean paste
1 tsp
cornstarch
1 tbsp
sea salt
2 tsp
sesame oil
0.3 tsp
pepper oil pickled mango
to taste

Step-by-Step Instructions

If making the pickled greens from scratch, wash the bok choy or mustard greens well, squeeze out as much liquid as possible, and reserve the juice. Chop the greens, simmer them in water for about 1 hour until tender, then drain. Pack into a clean jar with the reserved juice, sea salt, hot water, cold water, and vinegar if desired. Use about 1 cup of chopped pickled greens for the soup.

Bring 4 cups water to a boil in a soup pot. Stir in the chicken bouillon, then add the chicken livers, soaked mushrooms, bamboo shoots, and chopped pickled mustard greens. Reduce to a steady simmer and cook for about 10 minutes, or until the livers are just cooked through and tender.