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Carrot Hot-Sour Soup

    

Cook

No. of servings

6

Ready in

30 min.

Difficulty

low

 

 

a mixture of dried Chinese mushrooms0.25oz10grams
beef bouillon0.75oz20grams
carrots8.75oz250grams
chicken egg1pc1piece
dried chili pepper0ozgram
potato starch3tsp3teaspoon
smoked tofu 5.25oz150grams
vinegar4tbsp4tablespoon
water1.05quart1litre
water6.75tbsp1decilitre

1. 

water 1.05 quart (1000 ml)  beef bouillon 0.75 oz (20 g)  a mixture of dried Chinese mushrooms 0.25 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 6.75 tbsp (100 ml)  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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