Warm Honey Vinegar Vinegar Soup

recipe

Ingredients (for 2 servings)

egg
bean sprouts
1個
60g
Shiitake mushrooms
boiled bamboo shoots
2-3 sheets
50g
Pure Honey Vinegar
granular Chinese stock base
大さじ2
2 teaspoons
chili oil
water
1 teaspoon
2 cups
Small green onion
to taste
Liquor【A】
大さじ1
sweet sake【A】
2 teaspoons
Light soy sauce【A】
2 teaspoons
Salt and pepper【A】
a little
2 teaspoons potato starch[Water-soluble potato starch]
1 tablespoon water[Water-soluble potato starch]

How to make it

1 Cut off the stems of the shiitake mushrooms and slice them thinly. Cut the bamboo shoots into 3cm strips and chop the green onions into small pieces. Mix the water-dissolved potato starch until it dissolves, and lightly beat the eggs.

2 Bring water and soup stock to a boil in a pot, add bean sprouts, shiitake mushrooms, and bamboo shoots, and lightly cook. Add [A] and bring to a boil again, then add the pure Honey Vinegar.

3 Mix the water-dissolved potato starch again and add it to thicken the mixture.

4 Pour in the beaten eggs and when they float to the top, add chili oil, then serve in a bowl, sprinkle with green onions and it's done.

The products used in this recipe.

Honey Vinegar (500ml)

See this product

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