Taiwanese Hot and Sour Soup with Leftover Vegetables Recipe

Name: Taiwanese Hot and Sour Soup with Leftover Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large pieces Wood ear mushrooms; 5 cm Carrot; 1/2 Boiled bamboo shoots; 3 Shiitake mushrooms; 1/2 stalk Japanese leek; 1 Egg; 1 rounded tablespoon Chinese soup stock base; 2 tbsp Sake; 1/2 tbsp Soy sauce; 3 tbsp Vinegar (or black vinegar); 1/2 tsp Doubanjiang; 1 tbsp Katakuriko

Servings: persons

2 large pieces Wood ear mushrooms
5 cm Carrot
1/2 Boiled bamboo shoots
3 Shiitake mushrooms
1/2 stalk Japanese leek
1 Egg
1 rounded tablespoon Chinese soup stock base
2 tbsp Sake
1/2 tbsp Soy sauce
3 tbsp Vinegar (or black vinegar)
1/2 tsp Doubanjiang
1 tbsp Katakuriko

1
Soak the wood ear mushrooms in a water to rehydrate, then cut into thin strips.
2
Cut the carrots, bamboo shoots, shiitake mushrooms, scallions into thin strips as well.
3
In a pot, bring 4 cups of water to a boil, add the Chinese soup stock base and all the vegetables, then simmer.
4
Season with sake and soy sauce.
5
Add the katakuriko slurry (dissolve katakuriko in 2 tablespoons of water) to thicken the soup.
6
Pour in the beaten eggs, stir it a little, and turn off the heat.
7
Add the ingredients.
8
If the taste is too weak, add some salt.
9
Pour the soup in a bowl and generously sprinkle with black peppers.
10
Top with a green garnish like scallions if available.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large pieces Wood ear mushrooms, 5 cm Carrot, 1/2 Boiled bamboo shoots, 3 Shiitake mushrooms, and more.

Yes, Taiwanese Hot and Sour Soup with Leftover Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taiwanese Hot and Sour Soup with Leftover Vegetables

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