Shanghainese-Style Hot & Sour Soup Recipe(Chinese Soup Recipes) |
Ingredients: |
Seasoning 1: 2 tablespoons light soy sauce 2 tablespoons red vinegar 1 tablespoon sugar Seasoning 2: 2 tablespoons sesame oil ½ tablespoon red pepper oil 1 dash pepper ½ tablespoon salt 1 handful coriander (cilantro), chopped 1 stalk scallions, shredded 5 pieces dried shiitake mushrooms, soaked and sliced thinly 6 cups water 100 g cooked chicken meat, shredded 4 pieces wood-ear fungus, soaked and julienned 1 piece soft bean curd, diced ½ can bamboo shoots, julienned 1 tablespoon julienned carrot 1 tablespoon cornstarch mixed with 2 tablespoons of water 1 egg, whisked with 3 tablespoons water and ½ tablespoon cornstarch red chili oil, for garnishing (optional) |
Method: Combine the ingredients for Seasoning 1 and mix well. Repeat this for Seasoning 2. Set aside both separately. Heat a little oil in a wok and stir-fry the scallions and mushrooms. Add 6 cups of water and bring the whole mixture to a boil. Add in the shredded chicken, fungus, bean curd, bamboo shoots and carrot. Turn down the heat and allow to simmer for a few minutes. Add Seasoning 1 and cornstarch over the mixture. Stir well. Bring to a boil, then reduce heat. Slowly pour in the egg whisked with cornstarch and water mixture, while stirring continuously. Add Seasoning 2, stir well and bring soup to a boil. Ladle out into individual bowls. You can drizzle a few drops of chili oil on top of the soup as a garnish, if you wish. Serve hot. |
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