RCI-SP.003.0623.001
Sour Soup
Sour Soup from the Recidemia collection
Prep45 min
Cook60 min
Total105 min
Servings4
Difficultyadvanced
Ingredients
- gm tofu cut into cubes50 unit
- gm Mushrooms sliced50 unit
- gm Bamboo shoot sliced50 unit
- gm cabbage sliced50 unit
- gm carrots cut into match sticks50 unit
- gm Minced Chicken100 unit
- Chicken soup1 liter
- 6 tbsp
- 2 tbsp
- Red chili sauce1 tsp
- 4 tbsp
- 1 unit
- 1 Pinch
- 1 unit
Method
1
Heat the chicken soup in a large pot over medium-high heat until it reaches a gentle simmer.
2
Add the minced chicken to the simmering soup and stir well to break up any clumps, cooking until the chicken is no longer pink.
5 minutes
3
Add the sliced mushrooms, bamboo shoots, cabbage, and carrot matchsticks to the pot, stirring to combine.
4
Pour in the soy sauce, vinegar, and red chili sauce, stirring well to distribute the flavors throughout the soup.
3 minutes
5
In a small bowl, whisk together the corn flour with 4 tablespoons of cold water until smooth, then slowly pour this slurry into the soup while stirring constantly to prevent lumps from forming.
2 minutes
6
Add the tofu cubes and season the soup with salt and pepper to taste, stirring gently to avoid breaking the tofu.
7
Simmer the soup for 3-4 minutes to allow the corn flour to thicken the broth and flavors to meld.
4 minutes
8
Slowly pour the beaten egg into the soup while stirring in a circular motion to create delicate egg ribbons throughout.
1 minutes
9
Stir once more and taste, adjusting seasoning with additional salt, pepper, or vinegar as needed before serving immediately in bowls.