Vegetarian spicy-sour soup,
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ingrediencie
3 pcs dried shiitake mushrooms 1 liter broth 1 pcs ginger 1 pcs carrot 1 pcs young onion 100 g bamboo shoots 180 g natural tofu 1 tbsp soy sauce 1 tbsp sweet chili sauce 1 tbsp brown sugar 2 tbsp cornstarch 1 pcs egg 1 tsp white pepper ground 1 tsp rice vinegar 1 tsp sesame oil sesame salt
progress in the video above
Heats up and tastes just like the diner on the street corner.
1.
Rehydrate the dried mushrooms in hot water. They’ll take at least 20 minutes to cook, so be sure to do this first.
2.
Bring the broth to a boil. In the meantime, clean and prepare your other ingredients. Grate the ginger, cut the carrots, spring onions, bamboo shoots and mushrooms into thin strips, and cut the tofu into small cubes. Throw the Vegetable Recipes, mushrooms and tofu into the boiling broth, add the soy sauce, chili sauce and sugar, turn the heat down to medium and cook, stirring occasionally, for 7 minutes.
3.
In a separate container or jar, thoroughly mix the cornstarch in one quart of cold water. Also in a separate bowl, break and whisk the whole egg.
4.
Slowly stir the cornstarch into the soup and bring it back to a boil. At this point it will begin to thicken and get its typical consistency. Cook, stirring constantly, for the last 3 minutes.
5.
Reducing the heat on the stove to medium, carefully add the egg in a circular motion, wait 5 seconds and gently stir it into the soup. Remove from the stove.
6.
Add the white pepper, vinegar, sesame oil and a pinch of salt. Tighten and balance the flavours to suit your taste and palate. Look for a balance between spiciness, saltiness and acidity – don’t underestimate the latter, it’s in the name. Serve garnished with sesame seeds and chunks of baby onions. Instagram : walrus.buko
