Hot and sour soup made with pure honey vinegar
Ingredients (for 2 servings)
- Egg 1
Soybean sprouts 60g
- Shiitake mushrooms 2～3 pieces
Boiled bamboo shoots 50g
- Pure Honey Vinegar 2 tablespoon
Chinese chili oil 1 teaspoon
- Granulated Chinese soup stock Or
Chicken bouillon powder 2 teaspoonWater 400ml
- Green onion shoots
as appropriate
- Cooking sake[A]1 tablespoon
Salt and Pepper[A] One pinch
- Sweet cooking sake[A]
2 teaspoon
- Light-Colored Soy Sauce[A]
2 teaspoon
- Water[Dissolved Potato Starch]
1 tablespoon
- Potato starch[Dissolved Potato Starch]
‧2 teaspoon
How to make:
1Remove the stalks from the shiitake mushrooms and thinly slice them. Chop the bamboo shoots to 3cm in length, and finely chop the green onion shoots.
For [Dissolved Potato Starch], mix and dissolve in water, and lightly beat the egg.
2Put the water and soup stock in the pot and bring to a boil. Insert the bean sprouts, shiitake mushrooms, and bamboo shoots, and lightly simmer.
Add [A] and once it is brought to a boil again, add the pure honey vinegar.
3Once again mix the [Dissolved potato starch] well, and add it to thicken the soup.
4Pour the beaten egg into it in a circular motion, and once it rises to the surface, add the Chinese chili oil and transfer to a bowl. Garnish it with the green onion shoots to finish.