Hot & Sour Mushroom Soup

This really warms your heart.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Cook: 20 min

Ingredients

Dried shiitake mushrooms 3
Dried shrimps 2 tbs
Kikurage mushrooms 30g
Mushrooms (shimeji or oyster) 50g
Coriander as required
Silky tofu 1/2
Soup (chicken soup and rehydrated mushrooms and shrimps) 600ml
Light soy sauce 1/2 tbsp
Black pepper as required
Chinese pepper if you like
Potato starch in water 1-2 tbsp
Egg 1
Chinese vinegar 2 tbsp
Sesame oil 1 tsp
Chinese chilli oil 2 tsp

Method

1
Rehydrate the dried shiitake and shrimps and kikurage mushrooms with water, then finely slice the mushrooms.
2
Roughly chop the coriander and cut the tofu to bitesize pieces.
3
Put the soup and water from the rehydrated ingredients at Step 1 into a pan and bring to the boil.
4
Add the mushrooms and tofu to Step 3. Season with soy sauce, pepper and Chinese pepper.
5
Turn off the heat and add the potato starch. When the soup thickens, put the heat on again and gently pour in the beaten egg.
6
When the egg firms up, turn off the heat. Add the vinegar and stir a little.
7
Transfer to a bowl and pour over a mix of the sesame oil and Chinese chilli oil. Sprinkle with the coriander.

Tips & Note

●Add the vinegar right at the end, to retain its fragrance.

Hot & Sour Mushroom Soup

This really warms your heart.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Cook: 20 min

Ingredients

Dried shiitake mushrooms 3
Dried shrimps 2 tbs
Kikurage mushrooms 30g
Mushrooms (shimeji or oyster) 50g
Coriander as required
Silky tofu 1/2
Soup (chicken soup and rehydrated mushrooms and shrimps) 600ml
Light soy sauce 1/2 tbsp
Black pepper as required
Chinese pepper if you like
Potato starch in water 1-2 tbsp
Egg 1
Chinese vinegar 2 tbsp
Sesame oil 1 tsp
Chinese chilli oil 2 tsp

Hot & Sour Mushroom Soup

Recipe ID :844 Posted on 04 JUL 2015

Serves 2

Cook 20min
views 470
printed 129

saved 1

This really warms your heart.

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Ingredients

Print Ingredients Email Ingredients
3
2 tbs
30g
50g
as required
1/2
600ml
1/2 tbsp
as required
if you like
1-2 tbsp
1
2 tbsp
1 tsp
2 tsp

Method

Cook
20min
1
Rehydrate the dried shiitake and shrimps and kikurage mushrooms with water, then finely slice the mushrooms.
2
Roughly chop the coriander and cut the tofu to bitesize pieces.
3
Put the soup and water from the rehydrated ingredients at Step 1 into a pan and bring to the boil.
4
Add the mushrooms and tofu to Step 3. Season with soy sauce, pepper and Chinese pepper.
5
Turn off the heat and add the potato starch. When the soup thickens, put the heat on again and gently pour in the beaten egg.
6
When the egg firms up, turn off the heat. Add the vinegar and stir a little.
7
Transfer to a bowl and pour over a mix of the sesame oil and Chinese chilli oil. Sprinkle with the coriander.

Tips & Note

●Add the vinegar right at the end, to retain its fragrance.

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Rose Wine
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