Taiwanese Hot and Sour Soup with Leftover Vegetables. Cut the carrots, bamboo shoots, shiitake mushrooms, scallions into thin strips as well. Season with sake and soy sauce. Add finely chopped onion, ginger and garlic.
Traditionally, Chinese Hot and Sour soup is made with dehydrated mushrooms (such as shiitake and wood ear fungus).
Set aside ¼ cup of the chicken or vegetable broth for later use.
Heat over medium-high heat until the soup reaches a simmer.
You can have Taiwanese Hot and Sour Soup with Leftover Vegetables using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Taiwanese Hot and Sour Soup with Leftover Vegetables
- Prepare 2 large of pieces Wood ear mushrooms.
- Prepare 5 of cm Carrot.
- Prepare 1/2 of Boiled bamboo shoots.
- It's 3 of Shiitake mushrooms.
- Prepare 1/2 stalk of Japanese leek.
- It's 1 of Egg.
- Prepare 1 of rounded tablespoon Chinese soup stock base.
- Prepare 2 tbsp of Sake.
- Prepare 1/2 tbsp of Soy sauce.
- You need 3 tbsp of ★ Vinegar (or black vinegar).
- Prepare 1/2 tsp of ★ Doubanjiang.
- Prepare 1 tbsp of Katakuriko.
You Asked for It - Hot and Sour Soup! Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US. It ranges in quality and flavor from awesomely delicious to lukewarm, tasteless, and gloopy. There was a time when I never thought to make it myself and resigned myself to the luck of the draw when it came to.
Taiwanese Hot and Sour Soup with Leftover Vegetables instructions
- Soak the wood ear mushrooms in a water to rehydrate, then cut into thin strips. Cut the carrots, bamboo shoots, shiitake mushrooms, scallions into thin strips as well..
- In a pot, bring 4 cups of water to a boil, add the Chinese soup stock base and all the vegetables, then simmer. Season with sake and soy sauce..
- Add the katakuriko slurry (dissolve katakuriko in 2 tablespoons of water) to thicken the soup. Pour in the beaten eggs, stir it a little, and turn off the heat..
- Add the ★ ingredients. If the taste is too weak, add some salt. Pour the soup in a bowl and generously sprinkle with black peppers. Top with a green garnish like scallions if available..
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. The soup is thickened slightly using cornstarch/cornflour - I love how the glossy broth coats the ingredients when you scoop it up! Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. I've included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian.
