Starter
Hot and Sour Soup
40 minServes 4Nutri-Score B€€
B
40 min
40 minHot and Sour Soup
what you need
Ingredients
shiitake mushrooms (sliced)Produce80 g- king oyster mushrooms (sliced)Produce100 g
- wood ear mushrooms (rehydrated and sliced)Produce30 g
firm tofu (cubed)Fresh250 g- green onions (sliced)Produce3 pieces
- bamboo shoots (julienned)Produce100 g
neutral oilPantry15 ml
dried chili (whole)Spices1 piece- chicken bone brothPantry1.2 litres
ginger (grated)Produce15 g
Chinese light soy saucePantry30 ml- dark soy saucePantry15 ml
- oyster saucePantry15 ml
- chicken powderPantry5 g
sugarPantry5 g- white pepper (ground)Spices2 g
saltSpices3 g- cornstarch (mixed with water into a slurry)Pantry30 g
eggs (whisked with a little water)Dairy4 pieces- white vinegarPantry30 ml
- sesame oilPantry10 ml
per serving
Nutrition
200kcal
- Carbs
- 16 g
- Proteins
- 13 g
- Fat
- 10 g
what you’ll use
Tools
Stockpot
Grater
Whisk
Mixing bowl
step by step
Method
- Step 1
Prepare the ingredients
- Slice the shiitake, king oyster and wood ear mushrooms.
- Cube the tofu and slice the green onions.
- Step 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.
- Step 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.
- Step 4
Add tofu, mushrooms and bamboo shoots
- Carefully add the tofu, mushrooms and bamboo shoots.
- Bring the soup up to a boil.
- Step 5
Thicken the soup
- Once boiling, drizzle in the cornstarch slurry while stirring.
- Cook until the soup is nicely thickened.
- Step 6
Add the egg ribbons
- Whisk the eggs with a little water.
- Slowly drizzle the eggs into the soup while stirring to form ribbons.
- Step 7
Finish and serve
- Stir in the white vinegar and sesame oil.
- Serve hot, topped with the sliced green onions.