Hot sour Chinese soup
Last Updated on
ingrediencie
1 liter chicken broth 1 handful shitake or Asian mushrooms 60 g chicken meat 90 g tofu 1 can bamboo slices 2 pcs spring onions 1 tbsp sesame oil 6 tbsp soy sauce 1 tbsp salt 1 tbsp sugar 2 tbsp rice vinegar 1 tbsp ginger 1 pcs egg 2 tbsp starch flour to taste chili pepper
procedure
1. Soak dried shitake mushrooms or other Asian mushrooms in cold water for an hour. Slice the meat, toss it with sesame oil and a spoonful of soy sauce. Set aside in the refrigerator. 2. Meanwhile, dice the tofu, slice the spring onions, slice the bamboo slices and drain the soaked mushrooms. Bring the broth to a boil add everything chopped to it along with the meat. Add salt, sugar, rice vinegar, remaining sesame oil and soy sauce. Cook the soup for about 5 minutes. 3. Add the grated ginger, mix the starch with two tablespoons of water and stir it into the soup to thicken it a bit. Finally, just stir in the beaten egg, season the soup with salt, pepper and chilli.
