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 porsjoner
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 ts white pepper; 10 g chili garlic sauce; 2 ss cornstarch; 4 ss water; 1 stk. egg beaten; 2 stk. 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.

En original oppskrift av Forkin

Total tid: 45 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 137 kcal

Allergeninformasjon: kan inneholde egg, gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

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 tswhite pepper
10 gchili garlic sauce
2 sscornstarch
1 stk.egg, beaten

cornstarch slurry

4 sswater

garnish

2 stk.green onion, sliced

Utstyr

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

Fremgangsmåte

Trinn for trinn

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.
Omtrent 15 min
Kokkens tips: Soaking mushrooms in warm water can speed up rehydration.
2
Drain the firm tofu and slice it into thin strips (julienne).
Omtrent 3 min
3
In a large pot, combine the chicken broth, rehydrated shiitake mushrooms, wood ear mushrooms, julienned tofu, and bamboo shoots.
Omtrent 2 min
4
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
Omtrent 5 min
5
Stir in the rice vinegar, soy sauce, sesame oil, white pepper, and chili garlic sauce.
Omtrent 1 min
Kokkens tips: Adjust chili garlic sauce to your preferred spice level.
6
In a small bowl, whisk together the cornstarch and water to create a slurry.
Omtrent 1 min
7
Slowly pour the cornstarch slurry into the simmering soup while continuously stirring, until the soup thickens to your desired consistency.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
10
Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.

Per porsjon

Næringsinnhold

70%Poengsum

Kalorier: 136,5kcal
Protein: 10,3g
Karbohydrater: 11,9g
Fett: 5,7g
Fiber: 2g
Sukker: 2,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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