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Hot-and-Sour Soup
Photo :Hot-and-Sour Soup
Published:
Summary
- The complete recipe with Ingredients, Nutritive value and Instruction.
Review/Rating
Prep time:
Cook time:
Total time:
Yield:
Serving size:
Nutritive Information
- Energy: 90Kcals/376kJ
- Fat : 0.3g
- Saturated Fat : 0.3g
- protein: 5g
- Carbohydrate : 13.4g
- Sugar, total: 5.3g
- Fibre-NSP: Fibre-NSP
- Sodium: 807g
Ingredients:
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10g / ¼ oz dried cloud ears
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8 fresh shiitake mushrooms
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75g/3oz tofu (bean curd)
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50g/2oz/ ½ cup sliced,
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drained, canned bamboo shoots
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900ml/1½ pints/3 ½ --4 cups vegetable stock
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15ml/ 1tbsp caster sugar
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45ml/ 3 tbsp rice vinegar
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15ml/ 1tbsp light soy sauce
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1.5ml/ ¼ tsp chilli oil
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Large pinch of ground white pepper
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15ml/ 1 tbsp cornflour
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15ml/ 1 tbsp cold water
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1 egg white
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5ml/ 1 tsp sesame oil
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2 spring onions cut into fine rings
Instructions:
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Soak the cloud ears in hot water for 30 minutes or until soft. Drain, trim off and discard the hard base from each and chop the cloud ears roughly.
- Remove and discard the stalks from the shiitake mushrooms. Cut the caps into thin strips. Cut the tofu into 1cm/ ½ in cubes and shred the bamboo shoots finely.
- Place the stock, mushrooms, tofu, bamboo shoots and cloud ears in a pan. Bring the stock to the boil, lower the heat and simmer for 5 minutes.
- Stir in the sugar, vinegar, soy sauce, chilli oil, salt and pepper. Mix the cornflour to a paste with the water. Add the mixture to the soup, stirring constantly until it thickens slightly.
- Lightly beat the egg white, and then pour it slowly into the soup in a steady stream, stirring constantly. Cook, stirring, until the egg white changes colour.
- Add the sesame oil to the pan just before serving. Ladle the soup into heated bowls and decorate each portion with a few sliced spring onion rings. Serve piping hot.
Video:
To view the video of the recipe/similar recipe,
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