Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, taiwanese hot and sour soup with leftover vegetables. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Taiwanese Hot and Sour Soup with Leftover Vegetables is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Taiwanese Hot and Sour Soup with Leftover Vegetables is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have taiwanese hot and sour soup with leftover vegetables using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Taiwanese Hot and Sour Soup with Leftover Vegetables:
- Prepare 2 large pieces Wood ear mushrooms
- Get 5 cm Carrot
- Get 1/2 Boiled bamboo shoots
- Get 3 Shiitake mushrooms
- Take 1/2 stalk Japanese leek
- Prepare 1 Egg
- Get 1 rounded tablespoon Chinese soup stock base
- Take 2 tbsp Sake
- Get 1/2 tbsp Soy sauce
- Prepare 3 tbsp ★ Vinegar (or black vinegar)
- Take 1/2 tsp ★ Doubanjiang
- Make ready 1 tbsp Katakuriko
Steps 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.
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