Ingredients with Measurements:
- 1/2 cup of dried shiitake mushrooms
- 1/2 cup of dried wood ear mushrooms
- 1/2 cup of bamboo shoots, julienned
- 1/2 cup of firm tofu, diced
- 1/4 cup of rice vinegar
- 1/4 cup of soy sauce
- 1 tablespoon of chili paste
- 1 tablespoon of sugar
- 1 teaspoon of ground white pepper
- 4 cups of chicken or vegetable broth
- 2 tablespoons of cornstarch
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 1 tablespoon of sesame oil
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Soak the dried shiitake mushrooms and wood ear mushrooms in hot water for 20 minutes. Drain and slice thinly.
2. In a large pot, combine the chicken or vegetable broth, sliced mushrooms, bamboo shoots, diced tofu, rice vinegar, soy sauce, chili paste, sugar, and ground white pepper. Bring to a boil over medium-high heat.
3. In a mixing bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Slowly pour the cornstarch mixture into the soup, stirring constantly, until the soup thickens.
4. Reduce the heat to low and slowly pour the beaten eggs into the soup, stirring gently with a fork to create egg ribbons.
5. Add the sliced green onions and sesame oil to the soup and stir to combine.
6. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for boiling the soup, low heat for adding the eggs and green onions.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 160
Total fat: 6g
Saturated fat: 1g
Cholesterol: 62mg
Sodium: 1,200mg
Total carbohydrates: 18g
Dietary fiber: 3g
Sugar: 7g
Protein: 10g
Substitutions for ingredients:
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms.
- Wood ear mushrooms can be substituted with dried black fungus.
- Bamboo shoots can be substituted with canned bamboo shoots or water chestnuts.
- Firm tofu can be substituted with soft tofu or chicken breast.
Variations:
- Add cooked shredded chicken or pork for a meatier version.
- Use vegetable broth for a vegetarian version.
- Add more chili paste for a spicier version.
Tips and tricks:
- Soak the dried mushrooms in hot water for at least 20 minutes to rehydrate them before slicing.
- Use a fork to create egg ribbons by slowly pouring the beaten eggs into the soup and stirring gently.
- Adjust the amount of chili paste and ground white pepper to your liking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions and a drizzle of sesame oil.
Garnishes:
- Sliced green onions
- Cilantro leaves
- Red pepper flakes
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Dumplings
Suggested side dishes:
- Steamed bok choy
- Fried rice
- Egg rolls
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too sour, add more sugar to balance the flavors.
- If the soup is too spicy, add more broth or water to dilute the heat.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Shuangbaotai Hot and Sour Soup is a classic Chinese soup that originated in Sichuan province. It is known for its spicy and sour flavors and is a popular dish in Chinese cuisine.
Flavor profiles:
- Spicy
- Sour
- Umami
Serving suggestions:
Serve the soup hot as a main dish or as a starter for a Chinese-inspired meal.
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Region: Chinese