So you could be getting ready Taiwanese Hot and Sour Soup with Leftover Vegetables recipes for your loved ones but this tips may be useful.
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The ingredients needed to cook Taiwanese Hot and Sour Soup with Leftover Vegetables:
- You need 2 large pieces Wood ear mushrooms
- Get 5 cm Carrot
- Provide 1/2 Boiled bamboo shoots
- Prepare 3 Shiitake mushrooms
- Use 1/2 stalk Japanese leek
- You need 1 Egg
- Prepare 1 rounded tablespoon Chinese soup stock base
- You need 2 tbsp Sake
- You need 1/2 tbsp Soy sauce
- You need 3 tbsp ★ Vinegar (or black vinegar)
- Prepare 1/2 tsp ★ Doubanjiang
- Use 1 tbsp Katakuriko
Steps to make Taiwanese Hot and Sour Soup with Leftover Vegetables:
- 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.
- 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.
- 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.
- 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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