Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 45 g Hydrated sea cucumber (washed, shredded); 45 g Chicken blood (shredded); 45 g Tofu (shredded); 25 g Ham (shredded); 5 g Cilantro (yellow leaves removed, minced); 800 ml Clear broth; 25 g Bamboo shoot shreds; 25 g Shredded chicken; 10 ml Soy sauce; 10 ml Vinegar; 5 ml Shaoxing wine; 5 ml Ginger juice; 6 g MSG; 6 g Fine salt; 8 g Ground white pepper; 15 ml Starch (mixed into a slurry)

Sichuan-style hot and sour soup, simmered with shredded sea cucumber, chicken blood, and tofu in a clear broth, then thickened for a tangy and spicy finish.

35 min

Easy

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Ingredients

Hydrated sea cucumber (washed, shredded) 45 g

Chicken blood (shredded) 45 g

Tofu (shredded) 45 g

Ham (shredded) 25 g

Cilantro (yellow leaves removed, minced) 5 g

Clear broth 800 ml

Bamboo shoot shreds 25 g

Shredded chicken 25 g

Soy sauce 10 ml

Vinegar 10 ml

Shaoxing wine 5 ml

Ginger juice 5 ml

MSG 6 g

Fine salt 6 g

Ground white pepper 8 g

Starch (mixed into a slurry) 15 ml

Instructions

Ingredient Preparation

Take the washed hydrated sea cucumber, chicken blood, tofu, and ham, and cut them all into shreds; place them in a bowl. Remove the yellow leaves from the cilantro, cut into mince, and set aside on a plate for later use.

Cooking and Thickening

Place a ladle over the heat, add the clear broth, then immediately add the sea cucumber shreds, ham shreds, bamboo shoot shreds, shredded chicken, chicken blood shreds, and tofu shreds. Season with soy sauce, vinegar, Shaoxing wine, ginger juice, MSG, and fine salt. Once it comes to a boil, skim off the foam, drizzle in the starch slurry to thicken into a glossy sauce, pour into a bowl, and serve.