Voorgerecht
Hot and Sour Soup
30 minVoor 3Nutri-Score B€
B
30 min
30 minHot and Sour Soup
wat u nodig heeft
Ingrediënten
chicken stockVoorraadkast900 ml
dried shiitake mushrooms (soaked 10 min in hot water)Groente en fruit40 g
carrots (shredded)Groente en fruit35 g- bamboo shoots (shredded)Groente en fruit40 g
saltKruiden en specerijen3 g- chicken powderVoorraadkast4 g
light soy sauceVoorraadkast15 ml
sugarVoorraadkast3 g- dark soy sauceVoorraadkast5 ml
medium firm tofu (cut into strips)Vers100 g- cornstarchVoorraadkast8 g
water (for the slurry)Overig30 ml
egg (large, beaten)Zuivel1 stuk- black Chinese vinegarVoorraadkast15 ml
ground pepperKruiden en specerijen2 g- sesame oilVoorraadkast5 ml
per portie
Voedingswaarden
111kcal
- Koolhydraten
- 10 g
- Eiwitten
- 7 g
- Vetten
- 5 g
wat u gebruikt
Keukengerei
Soeppan
Mengkom
Garde
stap voor stap
Bereiding
- Stap 1
Soak the mushrooms
- Place the dried shiitake mushrooms in a bowl and cover with hot boiled water.
- Leave them to hydrate.
- Stap 2
Make the cornstarch slurry
- Combine the cornstarch and water in a small bowl.
- Mix well and set aside.
- Stap 3
Beat the egg
- Beat the egg in a small bowl and set aside.
- Stap 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.
- Stap 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.
- Stap 6
Stir in the egg
- Slowly stir the soup while pouring in the beaten egg in a thin stream.
- Stap 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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