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Taiwanese Hot and Sour Soup with Leftover Vegetables
Taiwanese Hot and Sour Soup with Leftover Vegetables

Before you jump to Taiwanese Hot and Sour Soup with Leftover Vegetables recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to taiwanese hot and sour soup with leftover vegetables recipe. To make taiwanese hot and sour soup with leftover vegetables you only need 12 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Taiwanese Hot and Sour Soup with Leftover Vegetables:
  1. Prepare 2 large pieces Wood ear mushrooms
  2. Prepare 5 cm Carrot
  3. Prepare 1/2 Boiled bamboo shoots
  4. Prepare 3 Shiitake mushrooms
  5. Use 1/2 stalk Japanese leek
  6. Use 1 Egg
  7. Use 1 rounded tablespoon Chinese soup stock base
  8. Take 2 tbsp Sake
  9. Prepare 1/2 tbsp Soy sauce
  10. Take 3 tbsp ★ Vinegar (or black vinegar)
  11. Take 1/2 tsp ★ Doubanjiang
  12. Use 1 tbsp Katakuriko
Instructions to make Taiwanese Hot and Sour Soup with Leftover Vegetables:
  1. Soak the wood ear mushrooms in a water to rehydrate, then cut into thin strips. Cut the carrots, bamboo shoots, shiitake mushrooms, scallions into thin strips as well.
  2. In a pot, bring 4 cups of water to a boil, add the Chinese soup stock base and all the vegetables, then simmer. Season with sake and soy sauce.
  3. Add the katakuriko slurry (dissolve katakuriko in 2 tablespoons of water) to thicken the soup. Pour in the beaten eggs, stir it a little, and turn off the heat.
  4. Add the ★ ingredients. If the taste is too weak, add some salt. Pour the soup in a bowl and generously sprinkle with black peppers. Top with a green garnish like scallions if available.

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