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Taiwanese Hot and Sour Soup Made with the Cooking Liquid

Taiwanese Hot and Sour Soup Made with the Cooking Liquid

This thick hot and sour soup is made with the cooking liquid from the "Moist Boiled Chicken" (Recipe ID: 580163). It will boost your metabolism.

Ingredients: 2 servings

Sesame oil
1/2 tablespoon
Onion
1/4
Dried and salted wakame seaweed
10 g
Cooking liquid from (Recipe ID: 580163)
300 ml (or 1 teaspoon Weipa and 300 ml of water)
Salt and pepper
a small amount
Soy sauce
1 tablespoon
Katakuriko slurry
1 teaspoon katakuriko + 2 teapoons of water
Egg
1/2
Vinegar
1/2 tablespoon
Ra-yu
to taste

Steps

1. Slice the onion thinly. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.
2. In a small saucepan over medium-low heat, heat sesame oil and sauté the onion until translucent. Add the wakame seaweed and sauté quickly.
3. Add the cooking liquid and turn up the heat. When the liquid comes to a boil, skim off the scum, and season with salt, pepper, and soy sauce.
4. When it comes to a boil again, reduce the heat to low and add the katakuriko slurry to thicken the soup. Beat the egg and drop it in the soup while stirring with a ladle.
5. When it comes to a boil again, add the vinegar and mix it lightly. Turn off the heat, add desirable amount of ra-yu and it is done.
6. I simplified the soup by adding onion and wakame seaweed this time, but you could add other ingredients such as tofu for a heartier soup.

Story Behind this Recipe

I made this soup with the cooking liquid from "Moist Boiled Chicken" (Recipe ID: 5800163).