Voorgerecht
Hot and Sour Soup
40 minVoor 4Nutri-Score B€€
B
40 min
40 minHot and Sour Soup
wat u nodig heeft
Ingrediënten
shiitake mushrooms (sliced)Groente en fruit80 g- king oyster mushrooms (sliced)Groente en fruit100 g
- wood ear mushrooms (rehydrated and sliced)Groente en fruit30 g
firm tofu (cubed)Vers250 g- green onions (sliced)Groente en fruit3 stukken
- bamboo shoots (julienned)Groente en fruit100 g
neutral oilVoorraadkast15 ml
dried chili (whole)Kruiden en specerijen1 stuk- chicken bone brothVoorraadkast1,2 liter
ginger (grated)Groente en fruit15 g
Chinese light soy sauceVoorraadkast30 ml- dark soy sauceVoorraadkast15 ml
- oyster sauceVoorraadkast15 ml
- chicken powderVoorraadkast5 g
sugarVoorraadkast5 g- white pepper (ground)Kruiden en specerijen2 g
saltKruiden en specerijen3 g- cornstarch (mixed with water into a slurry)Voorraadkast30 g
eggs (whisked with a little water)Zuivel4 stukken- white vinegarVoorraadkast30 ml
- sesame oilVoorraadkast10 ml
per portie
Voedingswaarden
200kcal
- Koolhydraten
- 16 g
- Eiwitten
- 13 g
- Vetten
- 10 g
wat u gebruikt
Keukengerei
Soeppan
Rasp
Garde
Mengkom
stap voor stap
Bereiding
- Stap 1
Prepare the ingredients
- Slice the shiitake, king oyster and wood ear mushrooms.
- Cube the tofu and slice the green onions.
- Stap 2
Infuse the oil with chili
- Heat the oil in a large pot over medium heat.
- Sauté the chili until the oil is fragrant, then discard the chili.
- Stap 3
Build the broth
- Pour in the chicken bone broth.
- Grate in the ginger, then add the light soy sauce, dark soy sauce, oyster sauce, chicken powder, sugar, white pepper and salt.
- Stap 4
Add tofu, mushrooms and bamboo shoots
- Carefully add the tofu, mushrooms and bamboo shoots.
- Bring the soup up to a boil.
- Stap 5
Thicken the soup
- Once boiling, drizzle in the cornstarch slurry while stirring.
- Cook until the soup is nicely thickened.
- Stap 6
Add the egg ribbons
- Whisk the eggs with a little water.
- Slowly drizzle the eggs into the soup while stirring to form ribbons.
- Stap 7
Finish and serve
- Stir in the white vinegar and sesame oil.
- Serve hot, topped with the sliced green onions.