Hot and Sour Soup

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 15 min

   Tip van de kok: Soaking mushrooms in warm water can speed up rehydration.

2. 2

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

   Ongeveer 3 min

3. 3

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

   Ongeveer 2 min

4. 4

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

   Ongeveer 5 min

5. 5

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

7. 7

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

10. 10

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