Hot and Sour Soup

 

Hot and Sour soup_perfect soupLR copy

 

1 cup shiitake mushroom

3 large leeks, chop in 2-3inches

¾ cup black fungi mushroom

150 gms king oyster mushroom, slice lengthwise

2 block firm tofu, slice lengthwise

1 cup bamboo shoot

1 medium size carrots, julienne strips

6 cups vegetable stock

2 tbsp. canola oil

3 tbsp. soy sauce

¼ cup rice wine

1 tbsp. balsamic vinegar or white wine

2 ½ tbsp. corn starch

2 small slice ginger

4 cloves of garlic, finely chopped

1 tsp. sesame oil

¾ tsp. freshly cracked pepper

1 tbsp. Sambal Oelek

Kosher salt

 

  1. In a large pan, warm 2 tbsp. canola oil and sauté ginger and garlic until aromatic.
  2. Add shiitake mushroom and black fungi mushroom and sauté for another 5 minutes.
  3. Add ¼ cup rice wine and simmer mushroom for 10 minutes.
  4. Add sliced tofu and bamboo shoot and 6 cups of vegetable stock and 1 tbsp. balsamic vinegar or white wine vinegar. Simmer for 15minutes.
  5. Add 2 ½ tbsp. cornstarch (dissolved in lukewarm water ) to add a little texture to the soup
  6. Add leeks and carrots, 3 tbsp. soy sauce, 1tbsp. sesame oil, freshly cracked pepper and 1 tbsp. Sambal Oelek. Simmer for another 5 minutes.
  7. Add kosher salt to taste.
  8. Add ½ tsp. chilli powder for spicy taste.
  9. Serve piping hot! Makes 6 servings.

 

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