Entrante
Hot and Sour Soup
30 minPara 3Nutri-Score B€
B
30 min
30 minHot and Sour Soup
lo que necesita
Ingredientes
chicken stockDespensa900 ml
dried shiitake mushrooms (soaked 10 min in hot water)Frutas y verduras40 g
carrots (shredded)Frutas y verduras35 g- bamboo shoots (shredded)Frutas y verduras40 g
saltEspecias3 g- chicken powderDespensa4 g
light soy sauceDespensa15 ml
sugarDespensa3 g- dark soy sauceDespensa5 ml
medium firm tofu (cut into strips)Fresco100 g- cornstarchDespensa8 g
water (for the slurry)Otro30 ml
egg (large, beaten)Lácteos1 pieza- black Chinese vinegarDespensa15 ml
ground pepperEspecias2 g- sesame oilDespensa5 ml
por ración
Nutrición
111kcal
- Carbohidratos
- 10 g
- Proteínas
- 7 g
- Grasas
- 5 g
lo que usará
Utensilios
Olla
Bol
Varillas
paso a paso
Preparación
- Paso 1
Soak the mushrooms
- Place the dried shiitake mushrooms in a bowl and cover with hot boiled water.
- Leave them to hydrate.
- Paso 2
Make the cornstarch slurry
- Combine the cornstarch and water in a small bowl.
- Mix well and set aside.
- Paso 3
Beat the egg
- Beat the egg in a small bowl and set aside.
- Paso 4
Build the broth
- In a pot, add the chicken stock, soaked mushrooms, shredded carrots, bamboo shoots, salt, chicken powder, light soy sauce, sugar and dark soy sauce.
- Bring to a boil, then lower to medium heat and cook until the carrots are a bit softer.
- Paso 5
Add tofu and thicken
- Add the tofu strips to the pot.
- Stir the cornstarch slurry and pour it in.
- When it comes back to a boil, lower the heat to low.
- Paso 6
Stir in the egg
- Slowly stir the soup while pouring in the beaten egg in a thin stream.
- Paso 7
Finish and serve
- Turn off the heat and stir in the black Chinese vinegar and ground pepper.
- Add a drizzle of sesame oil and serve.
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