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Donnerstag, 17. Dezember 2015
Hot and Sour Soup
sweis, 00:19h
- 250g Shitake mushrooms, chopped
- 2 tbsp oil
- 300 g tofu
- 5 garlic cloves, chopped
- 3 - 4cm piece of ginger, chopped
- 2 shallots, chopped
- 4 cups vegetable stock
- 1/3 cup rice vinegar
- 3 tbsp soy sauce
- 1 tsp sugar
- black pepper
- 1 tsp sesame oil
- Sriracha sauce to taste
- salt
- a good dash of black rice vinegar (or balsamico)
- 1 egg, beaten
(1) In a large saucepan, heat the oil. Add ginger, garlic and scallions and cook over moderately high heat, stirring occasionally, for about 3 min.
Add mushrooms and cook for a few more minutes.
(2) Stir in the stock and add the tofu, vinegar, soy sauce, sugar, pepper, sesame oil, Sriracha.
(3) Bring the soup to a simmer and season with salt and black rice vinegar.
(4) while stirring constantly, drizzle in the egg and cook until strands form, 1 minute.
- 2 tbsp oil
- 300 g tofu
- 5 garlic cloves, chopped
- 3 - 4cm piece of ginger, chopped
- 2 shallots, chopped
- 4 cups vegetable stock
- 1/3 cup rice vinegar
- 3 tbsp soy sauce
- 1 tsp sugar
- black pepper
- 1 tsp sesame oil
- Sriracha sauce to taste
- salt
- a good dash of black rice vinegar (or balsamico)
- 1 egg, beaten
(1) In a large saucepan, heat the oil. Add ginger, garlic and scallions and cook over moderately high heat, stirring occasionally, for about 3 min.
Add mushrooms and cook for a few more minutes.
(2) Stir in the stock and add the tofu, vinegar, soy sauce, sugar, pepper, sesame oil, Sriracha.
(3) Bring the soup to a simmer and season with salt and black rice vinegar.
(4) while stirring constantly, drizzle in the egg and cook until strands form, 1 minute.
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