yumecipe.com

Carrot Hot-Sour Soup

     

Cook

No. of servings

6

Ready in

30 min.

Difficulty

low

 

 

1. 

water 1 l  beef bouillon ¾ oz (20 g)  a mixture of dried Chinese mushrooms ¼ oz (10 g)  carrots 8.75 oz (250 g)  dried chili pepper

In a saucepan bring water to a boil, bouillons (or stock) and mushrooms. Add carrot chopped into the small pieces or thin slices. Finely chop chilli pepper and add into the cooking.

2. 

smoked tofu  5.25 oz (150 g)  vinegar 4 tbsp

After cca 15 minutes of cooking, when carrot softens, add smoked tofu and vinegar according to taste.

3. 

potato starch 3 tsp  water 1 dl  chicken egg 1 pc

In a small bowl blend starch with a little water and stir into the saucepan with soup. Finally, stirring slowly pour in beaten egg.

Bon appetit!

 

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