Hot And Sour Vegetable Soup Recipes

HOT & SOUR SOUP

Steps:

• Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
• Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
• Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
• Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.

HOT AND SOUR VEGETABLE SOUP

Steps:

• Cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
• Thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
• Heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
• Add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
• Add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
• Add remainder of cabbage, tofu, and broth; bring to a boil.
• Lower heat a bit and simmer 15 minutes.
• Mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
• Stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
• Turn off heat and slowly add the egg, stirring slightly.