Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, taiwanese hot and sour soup with leftover vegetables. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chinese hot and sour soup is a light meal or accompaniment that can be enjoyed at any time of day. High-Protein Barley Vegetable Soup With Lentils. The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom.
Taiwanese Hot and Sour Soup with Leftover Vegetables is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Taiwanese Hot and Sour Soup with Leftover Vegetables is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have taiwanese hot and sour soup with leftover vegetables using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Taiwanese Hot and Sour Soup with Leftover Vegetables:
- Prepare 2 large pieces Wood ear mushrooms
- Take 5 cm Carrot
- Prepare 1/2 Boiled bamboo shoots
- Prepare 3 Shiitake mushrooms
- Take 1/2 stalk Japanese leek
- Take 1 Egg
- Make ready 1 rounded tablespoon Chinese soup stock base
- Prepare 2 tbsp Sake
- Get 1/2 tbsp Soy sauce
- Prepare 3 tbsp ★ Vinegar (or black vinegar)
- Make ready 1/2 tsp ★ Doubanjiang
- Make ready 1 tbsp Katakuriko
I had an unusual hot and sour soup at a taiwanese restaurant in detroit, and made a copy which follows. chicken broth. lemon grass. two tablespoons of Louisiana Hot Soss. julienne strips of white meat of Chicken, sliced Mushrooms, pea pods, scallions and a little bit of bean sprouts. The sourness of the hot and sour soup comes from vinegar. The sour flavor helps keep this soup light, even though hot soup usually sits heavy on the stomach. There are two options for serving this soup.
Instructions to make Taiwanese Hot and Sour Soup with Leftover Vegetables:
- 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.
Ladle the hot broth over the vegetables and let them slightly wilt from the heat, or stir the. This healthy Vegetable Hot-And-Sour Soup gets flavor from mushrooms, tofu, ginger, and more. This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious! This veg hot n sour soup is a spicy and hot soup made with mixed vegetables.
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