Sunday, January 3, 2016

[Cook] Hot & Sour Soup

There is just something appetizing about a hot spicy and sour soup.
I am not referring to the ever famous Tomyam, but rather its Chinese cousin.
This recipe was inspired by Amy In The Kitchen 

Japanese pressed tofu400g
Dried Mushroom75g
White rice vinegar50ml
Soya sauce50ml
Chicken stock~1200ml
Cili padi10
Corn starch3 heaping tbsp

- Soak mushrooms in hot water for 30mins
- Add chicken stock into pot and let simmer.
- Toss in cili padi, mushrooms and pour in mushroom water. 
  When pouring in mushroom water, be careful to leave the sediments out. Best to filter if possible.
 * For the cili padi I simply cut off the top and toss in whole. It allows me to easily pick them out later
- let simmer for 5 to 10 mins.
- Mix corn starch with approximately equal amounts of water and add to pot. 
- let simmer for 5 to 10 mins. Add starch if needed.
- While soup is simmering, beat eggs in a separate bowl and gently stir into pot
- Add tofu and spring onions and simmer for another 5 min.
- Serve and garnish with a sprinkle of Spring onion

The result is a delicious and fairly simple to cook soup.

*** These are cooking notes/experiments and are not perfect recipes.

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