Recipe Cuisine: Chinese
Theme: Soul Spicy
Hot & Sour Soup
By: Thuan Sinh Shenouda
Ingredients
- 200g char siu, sliced into thin strips
- 1/4 cup dried shrimp, rehydrated
- 25 dried lily flowers, rehydrated
- 8 dried shiitake mushrooms, rehydrated
- 1 piece dried black fungus, rehydrated
- 1/2 cup bamboo shoots, drained and sliced into thin strips
- 1 cup five spice hard tofu, sliced into thin strips
- 1 cup hard tofu, sliced into thin strips
- 6 cups low salt chicken stock (1.5L)
- 1 large egg
- 1-2 tsp dried chilli flakes
- 1/4 tsp sugar
- 1/2 tsp salt
- 3 tsp ground white pepper
- 1 tbsp soy sauce
- 2 tsp dark soy sauce
- 1/2 cup white vinegar
- 1/3 cup cornflour
- 1/3 cup water
- 2 spring onions, sliced
- 1/4 cup coriander, chopped
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
- LEE KUM KEE - GLUTEN FREE SOY SAUCE
Method
- Bring the stock to the boil in a medium-large pot.In a small bowl, add all the ‘Seasoning’ ingredients together and mix.
- Rinse the dehydrated ingredients and squeeze out any excess water. Now slice them into thin strips. I like to cut the ends off the lily flowers and just use my fingers to separate and shred them vertically.
- Crack the egg into a small bowl and lightly whisk. Set aside.When the stock comes to the boil, add in char siu and rehydrated prawns.
- Bring the pot to the boil then add in seasoning sauce mix. Stir to combine.
- Add the lily flowers, shiitake mushrooms, black fungus mushrooms and bamboo shoots.
- Bring the pot to the boil then add in five spice tofu, firm tofu and vinegar. Stir to mix through.
- Bring the pot to the boil. Mix the cornflour slurry in a bowl then drizzle in the slurry.
- Stir and bring the pot back to the boil. Once your soup has thickened, turn off the heat.
- Slowly drizzle beaten egg into the soup and gently stir to create a flower pattern.
- Garnish with spring onion and coriander. Serve hot.This dish warms the soul with all its hearty comfort, while at the same time, the dominate white pepper and chilli used in its seasoning, brings fiery spice to your taste buds with every spoonful.
