Spicy Tangy Chinese Soup (Print Version)
# Ingredients:
01 -
5 shiitake mushrooms, dried
02 -
5g wood ear mushroom, dried
03 -
20 strands lily buds, dried
04 -
80g pork, lean cut
05 -
1/2 teaspoon cornstarch plus extra for thickening
06 -
1 teaspoon water plus extra for thickening
07 -
1/2 teaspoon neutral oil for cooking
08 -
40g carrot
09 -
50g bamboo shoots
10 -
100g tofu, soft variety
11 -
1 egg
12 -
1000ml stock (chicken or vegetable)
13 -
3 tablespoons vinegar, black rice type
14 -
1 tablespoon soy sauce, light
15 -
1/2 teaspoon pepper, white
16 -
1/2 teaspoon oil, sesame variety
# Instructions:
01 -
Put mushrooms and lily buds in warm water and let them sit for about an hour till they're soft. Cut mushrooms into slices and pull lily buds apart.
02 -
Cut pork into thin slices across the grain. Stir together with cornstarch, water and oil until coated.
03 -
Cut your carrot, bamboo shoots and tofu into thin strips. Whisk the egg in a small bowl.
04 -
Heat stock until bubbling, then toss in pork, mushrooms, lily buds, and veggies. Let it bubble gently for 2 minutes.
05 -
Stir in some cornstarch mixed with water, then add tofu and pour egg in while stirring in circles.
06 -
Mix in vinegar, soy sauce, white pepper and sesame oil. Top with fresh herbs if you want.
# Notes:
01 -
Works for veggie diets too
02 -
Add seasonings right before you eat
03 -
Don't forget to soak the dry stuff first