How to Prepare Yummy Taiwanese Hot and Sour Soup with Leftover Vegetables

Taiwanese Hot and Sour Soup with Leftover Vegetables.

You can have Taiwanese Hot and Sour Soup with Leftover Vegetables using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Taiwanese Hot and Sour Soup with Leftover Vegetables

1. It’s of pieces Wood ear mushrooms.
2. Prepare of cm Carrot.
3. Prepare of Boiled bamboo shoots.
4. You need of Shiitake mushrooms.
5. It’s of Japanese leek.
6. You need of Egg.
7. Prepare of rounded tablespoon Chinese soup stock base.
8. Prepare of Sake.
9. You need of Soy sauce.
10. It’s of ★ Vinegar (or black vinegar).
11. You need of ★ Doubanjiang.
12. It’s of Katakuriko.

Taiwanese Hot and Sour Soup with Leftover Vegetables step by 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..
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..
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..
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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