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Hot & Sour Soup
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Hot & Sour Soup

50 minPorcje: 6Nutri-Score B€€
od @jujumaoo35 importówugotowano 0 razy
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Składniki

6 osób
  • lean pork shoulder (sliced into thin strips)Mięso500 g
  • shiitake mushrooms (sliced)Warzywa i owoce70 g
  • dried wood ear mushrooms (rehydrated and sliced)Warzywa i owoce30 g
  • firm tofu (cut into thin strips)Produkty świeże400 g
  • bamboo shoot (julienned)Warzywa i owoce1 kawałek
  • carrot (julienned)Warzywa i owoce1 kawałek
  • egg (lightly beaten)Nabiał1 kawałek
  • chicken stockSpiżarnia1,8 litry
  • light soy sauceSpiżarnia15 ml
  • dark soy sauceSpiżarnia30 ml
  • sugarSpiżarnia4 g
  • ground white pepperPrzyprawy2 g
  • sesame oilSpiżarnia5 ml
  • Chinese black vinegarSpiżarnia45 ml
  • cornstarch (mixed with water into a slurry)Spiżarnia20 g
  • dried red chiliesPrzyprawy2 kawałki
  • scallions (chopped, for garnish)Warzywa i owoce2 kawałki
  • cooking oilSpiżarnia30 ml
  • saltPrzyprawy3 g
  • water (for the cornstarch slurry)Inne30 ml

na porcję

Wartości odżywcze

229kcal

Węglowodany
8 g
Białko
22 g
Tłuszcz
13 g
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Przybory

  • Garnek
  • Miska
  • Trzepaczka

krok po kroku

Przygotowanie

  1. Rehydrate the dried mushrooms

    • Soak the dried wood ear mushrooms and white fungus in warm water until soft.
    • Drain, then slice the shiitake mushrooms, fungus and wood ears into thin strips.
    Krok 1

  2. Marinate the pork

    • Mix the pork strips with water until absorbed.
    • Add a pinch of salt, oil and cornstarch, then set aside to marinate.
    Krok 2

  3. Prepare the vegetables and egg

    • Slice the tofu, bamboo shoot and carrot into thin strips.
    • Beat the egg and chop the scallions for garnish.
    Krok 3

  4. Fry the chilies and bring the stock to a boil

    • Heat oil in a hot pot and briefly fry the dried chilies until fragrant.
    • Add the chicken stock to the same pot and bring to a boil.
    • Add the pork and stir to separate the strips.
    Krok 4

  5. Add the vegetables and seasonings

    • Add the rehydrated mushrooms, lily buds, bamboo shoots and carrots.
    • Stir in the light soy sauce, dark soy sauce, salt, sugar, white pepper and sesame oil.
    • Simmer gently.
    Krok 5

  6. Thicken the soup

    • Stir in the cornstarch slurry in a thin stream while stirring the soup.
    • Cook until slightly thickened, then add the tofu and simmer briefly.
    Krok 6

  7. Create the egg ribbons

    • Stir the soup in one direction and slowly pour in the beaten egg to create ribbons.
    • Give one gentle stir.
    Krok 7

  8. Finish and serve

    • Turn off the heat, then add the black vinegar and more white pepper.
    • Taste and adjust for more heat or sourness as desired.
    • Garnish with scallions and serve.
    Krok 8
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