Hot and sour soup is a Chinese restaurant classic made by simmering mushrooms and tofu in broth sharpened with vinegar and black pepper, then lightly thickening it with a little starch. This soup can be shared from a large pot or packed in an insulated container for work.
Bring the chicken broth to a boil, add the mushrooms and carrot, and cook over medium heat for 6 minutes.
Add the diced tofu and black pepper and simmer for 3 more minutes.
Dissolve the starch in a little cold water and gradually stir it into the soup until lightly thickened. Then drizzle in the beaten egg in a thin stream and stir gently with a fork.
Remove from the heat and add the vinegar. Garnish with sesame oil and green onions, then serve.
Dissolve the starch in cold water and add it gradually; adding it directly to the hot soup will create lumps. Drizzle in the egg in a thin stream, or it will set in large pieces. Allergen: Contains soy (tofu) and eggs.
Nişastayı doğrudan sıcak çorbaya kaşıkla attım, editör notunu okumamıştım ve gerçekten topak topak oldu. İkinci denemede önce iki yemek kaşığı soğuk suyla ezince sorun tamamen çözüldü, çorba tarifte tarif edildiği gibi pürüzsüz kıvama geldi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
