SoupAppetizer

Classic Hot And Sour Soup

Name: Classic Hot And Sour Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: chinese
Ingredients: 6 tassa chicken broth; 100 g pork loin julienned; 150 g firm tofu julienned; 15 g dried shiitake mushroom rehydrated and sliced; 100 g bamboo shoot julienned; 0,33 tassa rice vinegar; 3 cs soy sauce; 1,5 ct white pepper; 1 ct sesame oil; 2 cs cornstarch; 3 cs water; 2 u egg beaten; 2 u green onion sliced

A comforting and flavorful hot and sour soup, perfect for a light meal or appetizer. This recipe balances savory, spicy, and tangy notes with a rich, brothy base and a variety of textures.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 199 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

6 tassachicken broth
100 gpork loin, julienned
150 gfirm tofu, julienned
15 gdried shiitake mushroom, rehydrated and sliced
100 gbamboo shoot, julienned
0,33 tassarice vinegar
3 cssoy sauce
1,5 ctwhite pepper
1 ctsesame oil
2 uegg, beaten

slurry

2 cscornstarch
3 cswater

garnish

2 ugreen onion, sliced

Estris

fork · large pot · whisk · cutting board · knife · small bowl

Elaboració

Pas a pas

1
If using dried shiitake mushrooms, rehydrate them in hot water for at least 20 minutes, then drain and slice thinly.
Uns 20 min
Nota de cuina: Save the mushroom soaking liquid and add it to the broth for extra flavor if desired.
2
Bring the chicken broth to a boil in a large pot over medium-high heat.
Uns 5 min
3
Add the julienned pork loin to the boiling broth and cook for 2-3 minutes until it is no longer pink.
Uns 3 min
4
Stir in the julienned firm tofu, sliced shiitake mushrooms, and julienned bamboo shoots.
Uns 1 min
5
Reduce the heat to a simmer and add the rice vinegar, soy sauce, and white pepper.
Uns 1 min
Nota de cuina: Adjust the amount of vinegar and pepper to your taste preference for sourness and spiciness.
6
In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
Uns 1 min
7
Gradually pour the cornstarch slurry into the simmering soup while stirring constantly until the soup begins to thicken.
Uns 2 min
Nota de cuina: Add a little at a time until desired thickness is reached.
8
Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently with a fork or chopsticks to create thin egg ribbons.
Uns 2 min
9
Remove the soup from the heat and stir in the sesame oil.
Uns 1 min
10
Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.
Uns 1 min

Per ració

Nutrició

53%Puntuació

Calories: 199kcal
Proteïnes: 17,1g
Hidrats de carboni: 12,4g
Greixos: 9,2g
Fibra: 1,9g
Sucre: 2,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover hot and sour soup in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over medium-low heat until warmed through, stirring occasionally.