Taiwanese Hot and Sour Soup Made with the Cooking Liquid
I made this soup with the cooking liquid from "Moist Boiled Chicken".
Since my family does not like sour food, the amount of vinegar may be subtle. If you like sour food, I recommend adding more vinegar. I think it tastes better if you use a generous amount of Ra-yu. Recipe by John Lee Cooker
Taiwanese Hot and Sour Soup Made with the Cooking Liquid
I made this soup with the cooking liquid from "Moist Boiled Chicken".
Since my family does not like sour food, the amount of vinegar may be subtle. If you like sour food, I recommend adding more vinegar. I think it tastes better if you use a generous amount of Ra-yu. Recipe by John Lee Cooker
Cooking Instructions
- 1
Slice the onion thinly. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.
- 2
In a small saucepan over medium-low heat, heat sesame oil and sauté the onion until translucent. Add the wakame seaweed and sauté quickly.
- 3
Add the cooking liquid and turn up the heat. When the liquid comes to a boil, skim off the scum, and season with salt, pepper, and soy sauce.
- 4
When it comes to a boil again, reduce the heat to low and add the katakuriko slurry to thicken the soup. Beat the egg and drop it in the soup while stirring with a ladle.
- 5
When it comes to a boil again, add the vinegar and mix it lightly. Turn off the heat, add desirable amount of ra-yu and it is done.
- 6
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.
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