Easiest Way to Make Speedy Taiwanese Hot and Sour Soup Made with the Cooking Liquid

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, taiwanese hot and sour soup made with the cooking liquid. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Taiwanese Hot and Sour Soup Made with the Cooking Liquid is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Taiwanese Hot and Sour Soup Made with the Cooking Liquid is something that I’ve loved my whole life.

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.

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

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

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

Trim off tough tips of lily buds. We tried the Reddit-famous hot and sour soup recipe. The recipe comes from Redditor Randy Lau's father, who used to own a Chinese restaurant in California. Chinese restaurant-style hot and sour soup made easy!

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.

The recipe comes from Redditor Randy Lau's father, who used to own a Chinese restaurant in California. Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. I've included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian. When I was growing up, my mom would prepare onion soup with lots of garlic as a remedy for getting through colds.

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