Hot and Sour Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 15 min.

   Kokkens note: Soaking mushrooms in warm water can speed up rehydration.

2. 2

   Drain the firm tofu and slice it into thin strips (julienne).

   Ca. 3 min.

3. 3

   In a large pot, combine the chicken broth, rehydrated shiitake mushrooms, wood ear mushrooms, julienned tofu, and bamboo shoots.

   Ca. 2 min.

4. 4

   Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.

   Ca. 5 min.

5. 5

   Stir in the rice vinegar, soy sauce, sesame oil, white pepper, and chili garlic sauce.

   Ca. 1 min.

   Kokkens note: Adjust chili garlic sauce to your preferred spice level.

6. 6

   In a small bowl, whisk together the cornstarch and water to create a slurry.

   Ca. 1 min.

7. 7

   Slowly pour the cornstarch slurry into the simmering soup while continuously stirring, until the soup thickens to your desired consistency.

   Ca. 2 min.

   Kokkens note: Add the slurry gradually to avoid lumps and control thickness.

8. 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.

   Ca. 2 min.

   Kokkens note: Stirring too vigorously will break up the egg ribbons.

9. 9

   Taste the soup and adjust seasonings if necessary, adding more vinegar, soy sauce, or white pepper to your preference.

   Ca. 1 min.

10. 10

    Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.