Sour spring soup, a recipe inspired in China

Total: 20 min Diners: 4

Spring has wonderful things, among which undoubtedly stands out the birth of all those wonderful flowers and Vegetable Recipes that, smooth and beautiful, brighten our eyes giving good color and lots of flavor to all our dishes (spring recipes with seasonal foods). That is why it is the best time to enjoy many healthy, rich and varied vegetable recipes that manage to conquer the hearts of the most reluctant to them.

Many of these people who do not love the vegetable world, it is because, in general, they are used to always eat them in the same way: overcooked, sautéed with a little paprika or, in some extreme cases, with mayonnaise. I do not mean that this is wrong, but there are many and diverse ways to cook Vegetable Recipes to get out of the monotony and venture into new and surprising tastes.

Globalization has extraordinary things, but since, at this time of year, traveling is complicated, it is time to bring the tiny and bustling stalls of China to your home table. It is a country characterized by its roller coaster of flavors, sour and spicy foods, but also by the use of many Vegetable Recipes. The kubak rice, the classic spring rolls or the multitude of noodles star in all its menus, but also the sour soup, a recipe that has traveled and, in general, has remained very faithful to its origins.

We know that the Chinese cuisine that we know today as such, has little or nothing to do with what is actually eaten there, but, nevertheless, this soup is the exception to the rule. Perhaps because it is so good and so balanced that it quickly adapted to the Western palate and dazzled all audiences.

Agripicante soup, is nothing more than a vegetable soup (as it could be one here or a minestrone), but with the special addition of vinegar and the spice that you like, which is served in season and those leftovers that we have hanging around the fridge and do not know very well what to do with them. But it is also ideal to get out of the routine, vegetarian speaking, and to take it at this time that still continues to lurk the cool.

How to make sour soup

Ingredients

. Thin green asparagus, 8 pc Vegetable broth, 800 ml Green beans, 12 pc Chinese onion or garlic, 2 pc Peas without pods, a handful Shiitake mushrooms, 3 pc Cornstarch, 1 tbsp Chinese black vinegar, 40 ml Chili bean sauce (or hot sauce), to taste Salt, tsp Free range egg, 1 pc

Step 1

The first thing we must make, as a bonus track, is a magnificent vegetable stock. For this there is no limit of Vegetable Recipes, but we must use and take advantage of all the leftovers we have in the fridge. Anything goes. Absolutely everything.

And the best thing to do is to cut them into small squares, pour a dash of oil, a pinch of salt, pepper and cook in the oven at 200 ºC for 30 minutes (we turn them if necessary). In this way, they will acquire a toasted color and will enhance the flavor of the final broth.

Having done this, just throw them into a pot, cover with water and cook as long as we deem appropriate (a couple of hours will be enough to have the best vegetable broth ever). Strain and reserve. Of course, we can also use any vegetable stock we have.

Step 2

Remove the stem end from the asparagus. Reserve the buds and finely slice the rest of the stalk. Cut off the tips of the green beans and, with the help of a peeler, remove the two sides. Slice diagonally (the Chinese say that if Vegetable Recipes are cut obliquely, more flavor and aroma are released. We do not know if it is true or not, but we are very obedient). Chop the shitake mushrooms and the chives. Reserve the peas.

Step 3

Pour the broth into a saucepan and turn on the heat. When it comes to a boil, add all the Vegetable Recipes and cook for 3 minutes. While it cooks, mix the cornstarch with the cold water in a glass (or the broth that we have set aside) and add it little by little to the soup. Stir until it has a thick or dense texture (if necessary, add a little more cornstarch diluted in cold water).

Step 4

Add the vinegar (they use black vinegar or chinkiang which can be purchased at any Asian grocery store, but you can substitute apple cider vinegar, sherry vinegar or white wine vinegar) and hot sauce (although you can easily find chili sauce, you can substitute any other hot sauce you have around the house). Cook for 2 minutes and turn off the heat. Correct the salt and add the beaten egg, stirring continuously to create fine threads.

Step 5

Plate and finish with a little more chopped Chinese chives.

Splash and finish with some more chopped Chinese chives.