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Taiwanese Hot And Sour Soup With Leftover Vegetables Recipe

Taiwanese Hot and Sour Soup with Leftover Vegetables Recipe
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Serving : 4
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Prepare the ingredients before making Taiwanese Hot and Sour Soup with Leftover Vegetables in your home. Then, follow these steps below to serve Taiwanese Hot and Sour Soup with Leftover Vegetables for your family or friends.

Ingredients: Taiwanese Hot and Sour Soup with Leftover Vegetables

  • 2 large pieces Wood ear mushrooms
  • 5 cm Carrot
  • 1/2 Boiled bamboo shoots
  • 3 Shiitake mushrooms
  • 1/2 stalk Japanese leek
  • 1 Egg
  • 1 rounded tablespoon Chinese soup stock base
  • 2 tbsp Sake
  • 1/2 tbsp Soy sauce
  • 3 tbsp ★ Vinegar (or black vinegar)
  • 1/2 tsp ★ Doubanjiang
  • 1 tbsp Katakuriko

How to Make Taiwanese Hot and Sour Soup with Leftover Vegetables

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Taiwanese Hot and Sour Soup with Leftover Vegetables in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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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