Suan la Tang Chinese Hot and Sour Soup
Serves 3 to 4
Ingredients
Ingredients
Tiger Lilly Buds, 20 buds
Cloud Ear Fungus/Wood-Ear/Ki-kurage, 2 Tbsp dried
Chicken stock, 3 cups
Garlic, 1 clove peeled & smashed
Fresh Ginger, 1 knob peeled & smashed
Soy Sauce, 1 Tbsp
Salt, 1/2 tsp
Black pepper, 2 grinds
Rice Vinegar, 1 Tbsp
Corn starch, 2 Tbsp + 2Tbsp Water (more for thicker soup)
Firm Tofu, 1/4 block finely cubed
Scallions, garnish, chopped 1 tsp per serving
Sesame oil, garnish with a splash
Directions
- Rehydrate Tiger Lilly Buds and Cloud Ear in hot water until softened, about 5 to 10 minutes.
- Over medium heat, bring chicken stock to a boil with smashed garlic and ginger.
- Add soy sauce, salt, black pepper, and vinegar to stock.
- Mix the corn starch with water and slowly add to the soup stirring vigorously until you have the consistency you want.
- Dice tofu and scallions. Add tofu to stock and simmer 1 to 2 minutes until heated throughly.
- Turn off the heat. Garnish with scallions and a splash of sesame oil. Serve with egg rolls if you have them.
Suan La Tang Chinese Hot and Sour Soup |
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