Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chinese hot & sour soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chinese Hot & Sour Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Chinese Hot & Sour Soup is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chinese hot & sour soup using 31 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Hot & Sour Soup:
- Make ready Mushrooms:
- Make ready 100 g Shiitake Mushrooms Finely Diced,
- Make ready 1 TSP ShaoWing / Hua Tiao / Sherry Wine,
- Take 1 TSP Soy Sauce Preferably Kikkoman,
- Make ready Pinch Granulated Sugar,
- Take 1/2 TSP Water,
- Get 1 TSP Cornstarch,
- Take 1 TSP Sesame Oil,
- Take Base:
- Get 1 Handful Fresh Coriander Finely Chopped,
- Prepare 1 TSP Lao Gan Ma Spicy Chili Crisp,
- Prepare 2 TSP Black Vinegar,
- Make ready 1 TSP Sesame Oil,
- Take 1 TSP Apple Cider Vinegar,
- Get Soup:
- Get Pinch White Pepper,
- Prepare 2 TBSP Canola / Peanut / Vegetable Oil,
- Prepare 2 Chinese Dried Mushrooms Soaked Finely Sliced,
- Make ready 1 Handful Bamboo Shoots Fresh / Pickled,
- Get 1 Handful Chinese Black Fungus Soaked Finely Sliced,
- Get 600 ml Boiling Water,
- Get 1/2 Inch Ginger Finely Diced,
- Get 3/4 TSP Sea Salt,
- Take Slurry, 7 TSP Cornstarch + 25ml Water
- Make ready 1 Egg Lightly Beaten,
- Prepare 150 g Pressed Tofu Sliced Into Strips,
- Make ready 1/3 TSP Dark Soy Sauce,
- Take 1 TSP Light Soy Sauce,
- Get 3 TSP Chili Bean Sauce Preferably Lee Kum Kee,
- Make ready 1/2 TSP Granulated Sugar,
- Prepare Fresh Coriander, For Garnishing
Instructions to make Chinese Hot & Sour Soup:
- Prepare the mushrooms. - - In a bowl, add in mushrooms, shaoxing, soy, sugar, water, cornstarch and sesame oil. - - Mix until well combined. - - Cover with cling film and set aside in the fridge for at least 30 mins.
- Prepare the base. - - In a large serving bowl, add coriander, black vinegar, apple cider vinegar, pepper, chili crisp and sesame oil. - - Mix until combine well. - - Set aside.
- Prepare the soup. - - In a sauce pot over medium heat, add oil. - - Once oil is heated up, add in ginger and the mushrooms mixture.
- Saute until aromatic and until the mushrooms are slightly caramelized. - - Add in Chinese mushrooms, bamboo and fungus. - - Saute until well combine and aromatic.
- Add in the boiling water. - - Adding boiling water will shorten the cooking time, hence containing the fragrance and flavors even more. - - Stir to combine well. - - Add in dark, light soy, chili bean sauce, sugar and salt.
- Stir to combine well. - - Bring it up to a simmer. - - Turn the heat down to low. - - Add in slurry and stir to combine well.
- Continue simmer for about 2 to 3 mins. - - Add in beaten egg. - - Stir for 20 secs. - - Turn the heat up to medium.
- Add in tofu. - - Stir to combine well and simmer for another 1 to 2 mins. - - The soup should thicken. - - Taste and adjust for seasoning with salt.
- Give it a final stir. - - Remove from heat and transfer into the serving bowl with the coriander mixture. - - Stir to combine well. - - Taste and adjust for seasonings with vinegar or pepper. - - Serve immediately with a garnish of coriander.
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