Wednesday, March 2, 2016

[Cook] Sour Ginger Soup

I love Szechuan veges and I love soup. So I decided to make a nice hot sour soup, and I tossed in some ginger so it gives a nice warming feeling when you drink the soup.
Tofu and mushrooms are optional, toss in any extra ingredient as you like.

Szechuan Vege2 bulbs
Chicken stock2 liters
White Peppercorn1 tbsp
Ginger3 knobs
Enoki Mushroom100g x2

- Crush peppercorns and ginger, throw into cheesecloth bag
- Soak Szechuan vege in water for about 30-45mins. Remove and cut into slices. Rinse thoroughly.
- Bring stock to boil then reduce to simmer, put in bag.
- Let simmer for about 15mins, throw in Szechuan vege
- Let simmer for about 20 mins, taste and season as needed.
- Throw in mushrooms and simmer for another 15 min.
- Throw in tofu and simmer for another 5 mins. DONE

Really loved this soup, a good balance of good chicken stock, ginger and sourness from the Szechuan vege.

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