Its the season for soup again. Hurray!!! I love myself a hot bowl of soup on a cold evening so today I made HOT soup (i.e both hot temperature and spicy hot
Hot and Sour Egg Drop Soup
Ingredients:
Heat the oil in a wok or large pot over medium-high flame. Add carrot and fry for 5 minutes. Add the ginger, and garlic and fry for a minute.. Combine the soy sauce, vinegar, salt, pepper, and sweet and sour sauce in a small bowl, pour it into the wok and stir well. Put the chicken stock with the soaked mushrooms and the rest of the chicken stock and simmer for 10 minutes
Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
Hot and Sour Egg Drop Soup
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| Hot and Sour Egg Drop Soup |
Ingredients:
- 1 cup dried shitake mushrooms soaked in 2 cups of hot chicken broth for 15 minutes
- 1/2 tablespoons canola oil
- 1 medium carrot grated
- 1/2-inch piece fresh ginger, peeled and grated
- 1 tablespoon red chile paste
- 1/8 cup each of white vinegar, soya sauce, sweet and sour sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 cups chicken broth
- 1 teaspoon cornstarch mixed with 1/4 cup water
- 1 large egg, lightly beaten
Heat the oil in a wok or large pot over medium-high flame. Add carrot and fry for 5 minutes. Add the ginger, and garlic and fry for a minute.. Combine the soy sauce, vinegar, salt, pepper, and sweet and sour sauce in a small bowl, pour it into the wok and stir well. Put the chicken stock with the soaked mushrooms and the rest of the chicken stock and simmer for 10 minutes
Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
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