Stir up the soup and add the sesame oil and sliced green onions. When the soup has thickened, slowly drizzle in the beaten eggs around the pot in a circular motion. Let the soup simmer until thickened, about 30 seconds.ĥ. While stirring the soup, slowly stir in the cornstarch slurry until all has been added. ![]() Bring the soup back to a boil, then reduce the heat to medium.Ĥ. Once the soup is boiling, add the tofu, bamboo shoot, and both mushrooms. Immediately add the chicken stock, followed by the vinegar, both soy sauces, sugar, chicken bouillon powder, salt, and white pepper. Once the oil is hot, add the crushed pepper flakes and stir fry for about 10 to 15 seconds.Ģ. In a medium pot over medium heat, add 1 teaspoon of oil. How to make restaurant-style hot and sour soupġ. Green onion - It adds flavor and color to the soup.Eggs - For the iconic egg drop "flower" in the soup.Wood ear mushroom is normally sold dry and require rehydrating with hot water before use. Wood ear mushrooms - A classic in hot and sour soup! It's got a crunchy texture and sometimes known as black fungus and cloud ear mushroom.We usually use white button, baby portobello, or shiitake mushrooms. Mushrooms - Feel free to use any mushrooms of your choice.Make sure to drain and rinse if necessary. Bamboo shoot - We recommend getting canned bamboo shoots that are already cut into strips or you can cut it by hand.We prefer using firm tofu, but feel free to use any type you prefer. Tofu - This is a popular add-on ingredient in classic hot and sour soup.Toasted sesame oil - Only a small amount of sesame oil is needed to add a subtle toasted flavor.Make a cornstarch slurry by mixing the cornstarch with room temperature or cool water. Feel free to use more or less of each to your preference. White pepper and red pepper flakes - Both peppers adds spiciness to the soup.Just use a little less if you are using fine salt. Salt - We used coarse Kosher salt, but you can use fine salt as well.It really enhances the flavor the of soup and makes the soup taste well rounded. Chicken bouillon powder - We highly recommend adding some chicken bouillon powder to the soup.Sugar - To help round out the flavor and mellow out the harshness of the vinegar.Dark soy sauce adds a depth of flavor to the soup, a subtle sweetness, and most importantly color, like in our Chinese red braised pork. Light and dark soy sauce - Light soy sauce, also known as your everyday, regular soy sauce. ![]()
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