SoupAppetizerMain Course

Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: chinese
Ingredients: 15 g dried shiitake mushroom rehydrated and sliced; 10 g wood ear mushroom rehydrated and sliced; 200 g firm tofu drained and julienned; 150 g bamboo shoot julienned; 1 l chicken broth; 60 ml rice vinegar; 30 ml soy sauce; 5 ml sesame oil; 1 ct white pepper; 10 g chili garlic sauce; 2 cs cornstarch; 4 cs water; 1 u egg beaten; 2 u green onion sliced

This classic Chinese-inspired soup offers a delightful balance of spicy and tangy flavors. It's packed with mushrooms, bamboo shoots, and tofu in a savory broth, thickened slightly for a comforting texture. A perfect starter or light meal.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 137 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

15 gdried shiitake mushroom, rehydrated and sliced
10 gwood ear mushroom, rehydrated and sliced
200 gfirm tofu, drained and julienned
150 gbamboo shoot, julienned
1 lchicken broth
60 mlrice vinegar
30 mlsoy sauce
5 mlsesame oil
1 ctwhite pepper
10 gchili garlic sauce
2 cscornstarch
1 uegg, beaten

cornstarch slurry

4 cswater

garnish

2 ugreen onion, sliced

Estris

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

Elaboració

Pas a pas

1
Rehydrate the dried shiitake mushrooms and wood ear mushrooms according to package directions, then slice them thinly. Reserve the mushroom soaking liquid if desired, straining it carefully.
Uns 15 min
Nota de cuina: Soaking mushrooms in warm water can speed up rehydration.
2
Drain the firm tofu and slice it into thin strips (julienne).
Uns 3 min
3
In a large pot, combine the chicken broth, rehydrated shiitake mushrooms, wood ear mushrooms, julienned tofu, and bamboo shoots.
Uns 2 min
4
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
Uns 5 min
5
Stir in the rice vinegar, soy sauce, sesame oil, white pepper, and chili garlic sauce.
Uns 1 min
Nota de cuina: Adjust chili garlic sauce to your preferred spice level.
6
In a small bowl, whisk together the cornstarch and water to create a slurry.
Uns 1 min
7
Slowly pour the cornstarch slurry into the simmering soup while continuously stirring, until the soup thickens to your desired consistency.
Uns 2 min
Nota de cuina: Add the slurry gradually to avoid lumps and control thickness.
8
Once the soup is simmering again, slowly drizzle in the beaten egg in a thin stream while gently stirring the soup in a circular motion to create delicate egg ribbons.
Uns 2 min
Nota de cuina: Stirring too vigorously will break up the egg ribbons.
9
Taste the soup and adjust seasonings if necessary, adding more vinegar, soy sauce, or white pepper to your preference.
Uns 1 min
10
Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.

Per ració

Nutrició

70%Puntuació

Calories: 136,5kcal
Proteïnes: 10,3g
Hidrats de carboni: 11,9g
Greixos: 5,7g
Fibra: 2g
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

Reheat gently on the stovetop over low heat until warmed through, stirring occasionally.