Recipe of Thomas Keller Taiwanese Hot and Sour Soup with Leftover Vegetables

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, taiwanese hot and sour soup with leftover vegetables. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Taiwanese Hot and Sour Soup with Leftover Vegetables is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Taiwanese Hot and Sour Soup with Leftover Vegetables is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have taiwanese hot and sour soup with leftover vegetables using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Taiwanese Hot and Sour Soup with Leftover Vegetables:

1. Make ready 2 large pieces Wood ear mushrooms
2. Make ready 5 cm Carrot
3. Get 1/2 Boiled bamboo shoots
4. Get 3 Shiitake mushrooms
5. Prepare 1/2 stalk Japanese leek
6. Prepare 1 Egg
7. Make ready 1 rounded tablespoon Chinese soup stock base
8. Get 2 tbsp Sake
9. Take 1/2 tbsp Soy sauce
10. Make ready 3 tbsp ★ Vinegar (or black vinegar)
11. Make ready 1/2 tsp ★ Doubanjiang
12. Take 1 tbsp Katakuriko

Steps to make Taiwanese Hot and Sour Soup with Leftover Vegetables:

1. Soak the wood ear mushrooms in a water to rehydrate, then cut into thin strips. Cut the carrots, bamboo shoots, shiitake mushrooms, scallions into thin strips as well.
2. In a pot, bring 4 cups of water to a boil, add the Chinese soup stock base and all the vegetables, then simmer. Season with sake and soy sauce.
3. Add the katakuriko slurry (dissolve katakuriko in 2 tablespoons of water) to thicken the soup. Pour in the beaten eggs, stir it a little, and turn off the heat.
4. Add the ★ ingredients. If the taste is too weak, add some salt. Pour the soup in a bowl and generously sprinkle with black peppers. Top with a green garnish like scallions if available.

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