Hot & Sour Bean Sprout Soup
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Sprout(s) | Mung Bean sprouts |
| Cuisine type | |
| Dish type | Soups |
| Cooking Method | |
| Main Ingredient | |
| Convenience | |
| Occasion | |
| Lifestyle consideration | |
| Ready In | Less than 1 hour |
Description
Hot and Sour Soup with Bean Sprouts is an Asian soup thatg will warm you up and wake you up. Great winter soup.
Ingredients
| 1 | serrano chile pepper, seeded and minced | |
| 5 | c | chicken broth |
| 2 | cloves garlic, minced | |
| 1⁄2 | lb | firm tofu, cut into strips |
| 1 | t | minced fresh ginger |
| 2 | shiitake mushrooms, stemmed and sliced | |
| 2 | T | tamari |
| 2 | T | rice vinegar |
| 1 | T | soy sauce or braggs |
| 1 | t | black pepper |
| 1 | T | cornstarch or arrowroot |
| 2 | T | mirin (japanese sweet wine) |
| 1 | T | fresh cilantro, leaves only |
| 1 | egg, beaten | |
| 2 | green onions, thinly sliced | |
| 1 | cn | bamboo shoot strips, drained (8oz) |
| 1 | c | mung bean sprouts |
Instructions
Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.
Notes
Try other bean sprouts or lentil sprouts
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