Hot & Sour Soup
Staple of any Chinese Buffet.
Dieser Inhalt ist noch nicht in deiner Sprache verfügbar.
4 servings
| 4 cups water | boil | simmer 5 mins |
| 1 TBSP chicken broth | ||
| 1 cup mushrooms | slice | |
| 1/2 cup bamboo shoots | ||
| 1/4 cup firm tofu | cube | |
| 1/4 cup cooked meat | shred | |
| 2 TBSP soy sauce | add to taste | simmer 2 mins |
| 2 TBSP vinegar | ||
| 1 tsp sugar | ||
| 1 tsp white pepper | ||
| splash Shaoxing wine | ||
| 1 TBSP corn starch | combine into slurry, then add |
|
| 2 TBSP water | ||
| 1 egg | beat & drizzle | gentle simmer |
| 1 tsp sesame oil | add to taste | off heat |
| 2 tsp chili oil | ||
| chili flakes | ||
| scallions | slice | garnish |
Tips
- When forming the egg ribbons, stir slowly in one direction with a chopstick while drizzling the beaten egg.
- Sour comes mainly from vinegar, add gradually.
- Primary Heat is white pepper, chili oil/flakes secondary.
- If too sharp, add a pinch of sugar or more stock.