Taiwanese Hot and Sour Soup Made with the Cooking Liquid

1. 1

   Slice the onion thinly.

2. 2

   Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.

3. 3

   In a small saucepan over medium-low heat, heat sesame oil and saute the onion until translucent.

4. 4

   Add the wakame seaweed and saute quickly.

5. 5

   Add the cooking liquid and turn up the heat.

6. 6

   When the liquid comes to a boil, skim off the scum, and season with salt, pepper, and soy sauce.

7. 7

   When it comes to a boil again, reduce the heat to low and add the katakuriko slurry to thicken the soup.

8. 8

   Beat the egg and drop it in the soup while stirring with a ladle.

9. 9

   When it comes to a boil again, add the vinegar and mix it lightly.

10. 10

    Turn off the heat, add desirable amount of ra-yu and it is done.

11. 11

    I simplified the soup by adding onion and wakame seaweed this time, but you could add other ingredients such as tofu for a heartier soup.

* Per serving · 4 servings · Values may vary.

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