Hot and Sour Soup

下ごしらえ

材料

作り方

手順

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.

   約15 分

   調理のヒント： Soaking mushrooms in warm water can speed up rehydration.

2. 2

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

   約3 分

3. 3

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

   約2 分

4. 4

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

   約5 分

5. 5

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

   約1 分

   調理のヒント： 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.

   約1 分

7. 7

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

   約2 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約1 分

10. 10

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