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Ingredients of Chinese Hot & Sour Soup
- It's of Mushrooms:.
- Prepare 100 g of Shiitake Mushrooms Finely Diced,.
- Prepare 1 TSP of ShaoWing / Hua Tiao / Sherry Wine,.
- It's 1 TSP of Soy Sauce Preferably Kikkoman,.
- You need Pinch of Granulated Sugar,.
- It's 1/2 TSP of Water,.
- It's 1 TSP of Cornstarch,.
- It's 1 TSP of Sesame Oil,.
- Prepare of Base:.
- You need 1 Handful of Fresh Coriander Finely Chopped,.
- You need 1 TSP of Lao Gan Ma Spicy Chili Crisp,.
- You need 2 TSP of Black Vinegar,.
- You need 1 TSP of Sesame Oil,.
- Prepare 1 TSP of Apple Cider Vinegar,.
- Prepare of Soup:.
- Prepare Pinch of White Pepper,.
- Prepare 2 TBSP of Canola / Peanut / Vegetable Oil,.
- You need 2 of Chinese Dried Mushrooms Soaked Finely Sliced,.
- You need 1 Handful of Bamboo Shoots Fresh / Pickled,.
- You need 1 Handful of Chinese Black Fungus Soaked Finely Sliced,.
- You need 600 ml of Boiling Water,.
- Prepare 1/2 Inch of Ginger Finely Diced,.
- You need 3/4 TSP of Sea Salt,.
- You need of Slurry, 7 TSP Cornstarch + 25ml Water.
- You need 1 of Egg Lightly Beaten,.
- It's 150 g of Pressed Tofu Sliced Into Strips,.
- It's 1/3 TSP of Dark Soy Sauce,.
- It's 1 TSP of Light Soy Sauce,.
- It's 3 TSP of Chili Bean Sauce Preferably Lee Kum Kee,.
- It's 1/2 TSP of Granulated Sugar,.
- It's of Fresh Coriander, For Garnishing.
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Chinese Hot & Sour Soup step by step
- 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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