Przystawka
Hot and Sour Soup
30 minPorcje: 3Nutri-Score B€
B
30 min
30 minHot and Sour Soup
czego potrzebujesz
Składniki
chicken stockSpiżarnia900 ml
dried shiitake mushrooms (soaked 10 min in hot water)Warzywa i owoce40 g
carrots (shredded)Warzywa i owoce35 g- bamboo shoots (shredded)Warzywa i owoce40 g
saltPrzyprawy3 g- chicken powderSpiżarnia4 g
light soy sauceSpiżarnia15 ml
sugarSpiżarnia3 g- dark soy sauceSpiżarnia5 ml
medium firm tofu (cut into strips)Produkty świeże100 g- cornstarchSpiżarnia8 g
water (for the slurry)Inne30 ml
egg (large, beaten)Nabiał1 kawałek- black Chinese vinegarSpiżarnia15 ml
ground pepperPrzyprawy2 g- sesame oilSpiżarnia5 ml
na porcję
Wartości odżywcze
111kcal
- Węglowodany
- 10 g
- Białko
- 7 g
- Tłuszcz
- 5 g
czego użyjesz
Przybory
Garnek
Miska
Trzepaczka
krok po kroku
Przygotowanie
- Krok 1
Soak the mushrooms
- Place the dried shiitake mushrooms in a bowl and cover with hot boiled water.
- Leave them to hydrate.
- Krok 2
Make the cornstarch slurry
- Combine the cornstarch and water in a small bowl.
- Mix well and set aside.
- Krok 3
Beat the egg
- Beat the egg in a small bowl and set aside.
- Krok 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.
- Krok 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.
- Krok 6
Stir in the egg
- Slowly stir the soup while pouring in the beaten egg in a thin stream.
- Krok 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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