Spicy and Sour Soup

Soups | Chinese cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy and Sour Soup

Ingredients

Garlic - 2 cloves
Mild Chili Spice - 2 pieces
Ginger - 0.5 oz
Shimeji mushrooms - 8.8 oz
Peanut Sprouts - 7.1 oz
Peanut Butter - 1 fl oz
Soy Sauce - 1 fl oz
Rice Vinegar for Sushi - 2 fl oz
Honey - 1 teaspoon
Chicken Broth - 1 qt
Herbed Tofu - 5.3 oz
Scallions - 0.7 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.