How to Prepare Any-night-of-the-week Taiwanese Hot and Sour Soup Made with the Cooking Liquid

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, taiwanese hot and sour soup made with the cooking liquid. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

This is the Hot and Sour Soup you want when you order Hot and Sour Soup 酸辣湯! Have you ever been to a Chinese restaurant and ordered this soup only to be given some red soup that is hot, maybe, sour, a little bit but sweet - a lot! Look it's called Hot and Sour Soup not Sweet and Sour Soup! This is the way it is made in Taiwan, but the.

Taiwanese Hot and Sour Soup Made with the Cooking Liquid is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Taiwanese Hot and Sour Soup Made with the Cooking Liquid is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have taiwanese hot and sour soup made with the cooking liquid using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Taiwanese Hot and Sour Soup Made with the Cooking Liquid:

1. Get 1/2 tbsp Sesame oil
2. Take 1/4 Onion
3. Make ready 10 grams Dried and salted wakame seaweed
4. Make ready 300 ml Cooking liquid from
5. Prepare 1 dash Salt and pepper
6. Take 1 tbsp Soy sauce
7. Get 1 tsp katakuriko + 2 teapoons of water Katakuriko slurry
8. Prepare 1/2 Egg
9. Take 1/2 tbsp Vinegar
10. Get 1 Ra-yu

Rinse and drain yuba and wood ear once rehydrated, then. Once the oil is hot, add onion, ginger and garlic and fry for a minute. Add corn, carrot, beet, capsicum and mushroom and cook for another minute on high flame. Add vegetable stock and bring the mixture to a boil.

Instructions to make Taiwanese Hot and Sour Soup Made with the Cooking Liquid:

1. Slice the onion thinly. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.
2. In a small saucepan over medium-low heat, heat sesame oil and sauté the onion until translucent. Add the wakame seaweed and sauté quickly.
3. Add the cooking liquid and turn up the heat. When the liquid comes to a boil, skim off the scum, and season with salt, pepper, and soy sauce.
4. When it comes to a boil again, reduce the heat to low and add the katakuriko slurry to thicken the soup. Beat the egg and drop it in the soup while stirring with a ladle.
5. When it comes to a boil again, add the vinegar and mix it lightly. Turn off the heat, add desirable amount of ra-yu and it is done.
6. I simplified the soup by adding onion and wakame seaweed this time, but you could add other ingredients such as tofu for a heartier soup.

Add corn, carrot, beet, capsicum and mushroom and cook for another minute on high flame. Add vegetable stock and bring the mixture to a boil. Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour - I love how the glossy broth coats the ingredients when you scoop it up! The spiciness comes from finely chopped dried chillies.

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