Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, taiwanese hot and sour soup with leftover vegetables. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Taiwanese Hot and Sour Soup with Leftover Vegetables is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Taiwanese Hot and Sour Soup with Leftover Vegetables is something that I have loved my whole life. They are nice and they look fantastic.
Taiwanese style hot and sour soup 台灣酸辣湯 hot and sour but not sweet! Chinese hot and sour soup is a light meal or accompaniment that can be enjoyed any time of day. Vegan vegetable broth or stock is a great substitution and the soup has plenty of flavor without meat.
To begin with this recipe, we have to first prepare a few components. You can cook taiwanese hot and sour soup with leftover vegetables using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Taiwanese Hot and Sour Soup with Leftover Vegetables:
- Take 2 large pieces Wood ear mushrooms
- Prepare 5 cm Carrot
- Make ready 1/2 Boiled bamboo shoots
- Get 3 Shiitake mushrooms
- Make ready 1/2 stalk Japanese leek
- Get 1 Egg
- Get 1 rounded tablespoon Chinese soup stock base
- Take 2 tbsp Sake
- Prepare 1/2 tbsp Soy sauce
- Prepare 3 tbsp ★ Vinegar (or black vinegar)
- Make ready 1/2 tsp ★ Doubanjiang
- Take 1 tbsp Katakuriko
The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and The broth screamed hot and sour soup! I had some leftover corn that became part of the ingredients list. I used leftover egg shreds (kinshi.
Instructions to make Taiwanese Hot and Sour Soup with Leftover Vegetables:
- Soak the wood ear mushrooms in a water to rehydrate, then cut into thin strips. Cut the carrots, bamboo shoots, shiitake mushrooms, scallions into thin strips as well.
- In a pot, bring 4 cups of water to a boil, add the Chinese soup stock base and all the vegetables, then simmer. Season with sake and soy sauce.
- Add the katakuriko slurry (dissolve katakuriko in 2 tablespoons of water) to thicken the soup. Pour in the beaten eggs, stir it a little, and turn off the heat.
- Add the ★ ingredients. If the taste is too weak, add some salt. Pour the soup in a bowl and generously sprinkle with black peppers. Top with a green garnish like scallions if available.
I had an unusual hot and sour soup at a taiwanese restaurant in detroit, and made a copy which follows. chicken broth. lemon grass. two tablespoons of Louisiana Hot Soss. julienne strips of white meat of Chicken, sliced Mushrooms, pea pods, scallions and a little bit of bean sprouts. Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US. It ranges in quality and flavor from awesomely delicious to lukewarm, tasteless, and And I'm not just saying that! A big part of it is…when you make it at home, you can control heat and sourness levels yourself. This restaurant-style Hot and Sour Soup recipe is the best!!
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