Hot and Sour Soup

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

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.

   Yaklaşık 15 dk.

   Aşçının notu: Soaking mushrooms in warm water can speed up rehydration.

2. 2

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

   Yaklaşık 3 dk.

3. 3

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

   Yaklaşık 2 dk.

4. 4

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

   Yaklaşık 5 dk.

5. 5

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

   Yaklaşık 1 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

7. 7

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

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

10. 10

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