Warm Honey Vinegar Vinegar Soup
recipe
Ingredients (for 2 people)
- 1 egg
60g bean sprouts
- 2-3 shiitake mushrooms
50g boiled bamboo shoots
- 2 tablespoons pure Honey Vinegar
2 teaspoons granulated Chinese soup stock
- 1 teaspoon chili oil
2 cups water
- Green onion (as needed)
- Liquor【A】
大さじ1
- sweet sake【A】
2 teaspoons
- Light soy sauce【A】
2 teaspoons
- Salt and pepper【A】
a little
- 2 teaspoons potato starch[Water-soluble potato starch]
1 tablespoon water[Water-soluble potato starch]
How to make it
1Cut off the stems of the shiitake mushrooms and slice them thinly. Cut the bamboo shoots into 3cm strips and chop the green onions into small pieces. Mix the water-dissolved potato starch until it dissolves, and lightly beat the eggs.
2Bring water and soup stock to a boil in a pot, add bean sprouts, shiitake mushrooms, and bamboo shoots, and lightly cook. Add [A] and bring to a boil again, then add the pure Honey Vinegar.
3Mix the water-dissolved potato starch again and add it to thicken the mixture.
4Pour in the beaten eggs and when they float to the top, add chili oil, then serve in a bowl, sprinkle with green onions and it's done.