Steps to Make Homemade spicy hot and sour soup
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Make Ultimate spicy hot and sour soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from spicy hot and sour soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare spicy hot and sour soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make spicy hot and sour soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook spicy hot and sour soup estimated approx 20 mins.
To get started with this recipe, we must first prepare a few components. You can have spicy hot and sour soup using 18 ingredients and 9 steps. Here is how you can achieve it.
Super spicy and easy for those who don't have an Asian store close! :chef
Ingredients and spices that need to be Take to make spicy hot and sour soup:
- 8 cup water
- 8 each chicken bouillon cubes
- 1/4 lb shredded pork
- 1 can julliened bamboo shoots
- 1/2 cup shredded cabbage
- 8 oz package baby portabella mushrooms
- 2 hot chili pepper with seeds, diced finely
- 8 oz diced tofu or bean curd
- 3 stalks green onion with tops finely chopped, reserved
- 5 tbsp white rice vinegar
- 3/4 tsp sesame oil
- 3/4 tsp sugar
- 2 tbsp dark soy sauce
- 1 tsp salt
- 1 tsp white pepper
- 1/2 tsp black pepper
- 2 lightly beaten eggs, reserved
- 1/2 cup cornstarch mixed in a half cup water, reserved
Instructions to make spicy hot and sour soup
- In large stock pot add the 8 cups of water and bouillon cubes and bring to a boil until all bouillon cubes are dissolved.
- Add shredded pork, bamboo shoots, cabbage, mushrooms, hot chili peppers, and tofu.
- Boil 3-5 minutes, until mushrooms and cabbage are tender.
- Add white rice vinegar, sesame oil, sugar, dark soy sauce, salt, white and black pepper.
- Allow to simmer for 3-5 minutes.
- Stir in cornstarch mixture to thicken and remove from heat.
- Pour beaten eggs in a slow stream while constantly stirring in one direction.
- Allow to sit 1-2 minutes, then stir in green onions.
- Serve hot and enjoy!
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