Easiest Way to Quick At Home Taiwanese Hot and Sour Soup Made with the Cooking Liquid

Easiest Way to Quick At Home Taiwanese Hot and Sour Soup Made with the Cooking Liquid Delicious, fresh and tasty.

Taiwanese Hot and Sour Soup Made with the Cooking Liquid. Hot and Sour Soup Recipe Authentic recipe for the delicious and extremely hearty Taiwan version of hot and sour soup, a dish that can be found in Chinese restaurants worldwide. You'll need a swag of ingredients, but it's relatively easy to make. This is the Hot and Sour Soup you want when you order Hot and Sour Soup 酸辣湯!

This is the way it is made in Taiwan, but the.

Rinse and drain yuba and wood ear once rehydrated, then.

This recipe gives you a rich, silky broth, and packed with flavor and lots of goodies: tender strips of pork and shiitake; crunchy wood ear mushrooms and bamboo shoots; slippery slivers of tofu; delicate ribbons of egg.

You can have Taiwanese Hot and Sour Soup Made with the Cooking Liquid using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Taiwanese Hot and Sour Soup Made with the Cooking Liquid

1. Prepare of Sesame oil.

2. You need of Onion.

3. You need of Dried and salted wakame seaweed.

4. You need of Cooking liquid from.

5. You need of Salt and pepper.

6. You need of Soy sauce.

7. You need of katakuriko + 2 teapoons of water Katakuriko slurry.

8. It’s of Egg.

9. You need of Vinegar.

10. Prepare of Ra-yu.

Chinese hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.

The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour high above the soup to form multiple small egg ribbons floating.

A Chinese restaurant favourite, it's hearty, savoury, sour - and as spicy as you want it to be.

Filled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy.

Taiwanese Hot and Sour Soup Made with the Cooking Liquid instructions

1. Slice the onion thinly. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces..

2. In a small saucepan over medium-low heat, heat sesame oil and sauté the onion until translucent. Add the wakame seaweed and sauté quickly..

3. Add the cooking liquid and turn up the heat. When the liquid comes to a boil, skim off the scum, and season with salt, pepper, and soy sauce..

4. When it comes to a boil again, reduce the heat to low and add the katakuriko slurry to thicken the soup. Beat the egg and drop it in the soup while stirring with a ladle..

5. When it comes to a boil again, add the vinegar and mix it lightly. Turn off the heat, add desirable amount of ra-yu and it is done..

6. I simplified the soup by adding onion and wakame seaweed this time, but you could add other ingredients such as tofu for a heartier soup..

Bring the sauce pan mixture to a simmer.

One of my favourite Chinese take out dishes is the hot and sour soup and a few years ago I shared a traditional Chinese hot and sour soup recipe but it required a few ingredients that you could only get on a trip down to Chinatown or a well stocked local Asian grocery store so I decided to come up with a more accessible or pantry friendly.

Chinese restaurant-style hot and sour soup made easy!

The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu.

I've included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian.