Spicy and Sour Soup
Soups • Chinese
Description
Spicy and Sour Soup
Ingredients
- Garlic 2 cloves
- Mild Chili Spice 2 pieces
- Ginger 0 oz
- Shimeji mushrooms 10 oz
- Peanut Sprouts 5 oz
- Peanut Butter 0 fl oz
- Soy Sauce 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Honey 1 teaspoon
- Chicken Broth 0 qt
- Herbed Tofu 5 oz
- Scallions 0 oz
- Chicken Egg 1 piece
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Peel the garlic and chili peppers, then chop them coarsely and grind them with a pestle in a mortar. Mash with a pinch of salt until a homogeneous mass is formed. Peel, finely chop, and add the ginger, and also mash until a homogeneous mass is achieved.
Step 2
Finely chop the mushrooms and bean sprouts. Heat a little oil in a large wok or heavy-bottomed pot over medium heat, add the mushrooms, and sauté for 4 minutes or until slightly golden. Add the chili paste and sprouts and sauté for another minute.
Step 3
Meanwhile, mix together the soy sauce, rice vinegar, honey, and a good pinch of white pepper. Add the mixture to the pan and cook for a minute, then pour in the hot broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Meanwhile, cut the tofu into 1 cm cubes, finely chop the green onion, and whisk the egg well.
Step 4
Remove the soup from the heat. Using chopsticks, stir the soup clockwise until a small whirlpool forms, then slowly pour in the beaten egg while continuously stirring to create thin ribbons. Add the tofu and return to heat for 1 minute to warm it through. Season to taste with soy sauce and vinegar, then serve immediately, garnished with green onion.
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