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Chinese Hot & Sour Soup
Introduce
Chef :
Daniel LimChinese Hot & Sour Soup
I personally find that Chinese soup is very complex and not to my liking. But somehow or rather, I began to appreciate this soup when I started out cooking. Because I get to choose what kinda ingredients I am gonna use. I discard the dogma of preparing this soup with a pork base and used mushrooms for my base. This is my Chinese version of mushroom soup, you can call it that way.
Ingredient
1/2 TSP
Granulated Sugar,
1/2 TSP
Water,
1 TSP
Cornstarch,
1 TSP
Sesame Oil,
1 Handful
Fresh Coriander Finely Chopped,
2 TSP
Black Vinegar,
1 TSP
Apple Cider Vinegar,
Pinch
White Pepper,
1 Handful
Bamboo Shoots Fresh / Pickled,
600 ml
Boiling Water,
1/2 Inch
Ginger Finely Diced,
3/4 TSP
Sea Salt,
1/3 TSP
Dark Soy Sauce,
1 TSP
Light Soy Sauce,
Cooking instructions
* Step 1
Prepare the mushrooms.
* Step 2
Prepare the base.
* Step 3
Prepare the soup.
* Step 4
Saute until aromatic and until the mushrooms are slightly caramelized.
* Step 5
Add in the boiling water.
* Step 6
Stir to combine well.
* Step 7
Continue simmer for about 2 to 3 mins.
* Step 8
Add in tofu.
* Step 9
Give it a final stir.
Note: if there is a photo you can click to enlarge it
Tag
Chinese
Spicy Hot
Sour
Shiitake Mushrooms Finely Diced,
ShaoWing / Hua Tiao / Sherry Wine,
Soy Sauce Preferably Kikkoman,
Granulated Sugar
water
cornstarch
sesame oil
Fresh Coriander Finely Chopped,
Lao Gan Ma Spicy Chili Crisp,
Black Vinegar
apple cider vinegar
white pepper
Canola / Peanut / Vegetable Oil,
Chinese Dried Mushrooms Soaked Finely Sliced,
Bamboo Shoots Fresh / Pickled,
Chinese Black Fungus Soaked Finely Sliced,
boiling water
Ginger Finely Diced,
sea salt
Egg Lightly Beaten,
Pressed Tofu Sliced Into Strips,
dark soy sauce
light soy sauce
Chili Bean Sauce Preferably Lee Kum Kee,
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