Chinese Spicy Sour soup

Updated: 7 hours ago

## Discover the Bold Flavors of Chinese Spicy Sour Soup

Chinese Spicy Sour soup

This Chinese spicy sour soup is a favorite of mine at the restaurant, and I believe it is favored by many others as well. Occasionally, I enjoy incorporating Asian cuisine into my cooking, particularly when I am focusing on a diet that emphasizes vegetables and rice, elements also found in Italian cuisine. I obtained this recipe from a friend who works at a restaurant, and I adhered strictly to the provided steps. The preparation of this soup is straightforward and quick. I have included alternative ingredients in the description should you have difficulty sourcing certain items locally. Please follow the recipe.

Ingredients: simple, total time: 30 min., 4 servings

For Soup:

(The vegetables can be substituted with other options: carrots, fennel, broccoli, zucchini, Porcini mushrooms, button mushrooms.)

Seasonings:

Preparation:

Preparation of ingredients from the recipe:

Wash the tomatoes and make a cross with a knife, pour hot water over them and let them sit for 1–2 minutes, then put them in cold water and peel them. Then chop it into cubes.
Cut the bamboo into thin strips and julienne the dark mushrooms, cut the other mushrooms short.
Cook ham and tofu in a piece cut it into julienne, make sure that all the vegetables are the same thickness and width as the ham and tofu.
When you're done with all the chopping, you can move on to preparing the soup.
Add the chopped tomato to a large and medium saucepan, stir until the liquid is gone.
Add water and let it boil to low — moderate heat.
When it boils, add all the chopped ingredients (bamboo, all mushrooms, ham, tofu),
Wait for it to boil again, then add: light soy sauce, dark soy sauce, vinegar, salt and white pepper, mix well. Cook for about 10 minutes.
During this time, mix the starch with a little cold water, add it to the soup and mix. Stir over low-moderate heat.
Beat the egg in a small bowl with the help of a wire, reduce the heat and add to the soup and stir. Cook for about 1–2 minutes, remove from heat.
When serving this soup, add chopped chives to each plate.

Buon appetito!

NOTE:

Keep the rest of the soup covered in the refrigerator for up to 2 days. If it has thickened, add very little water and heat it on low to moderate heat.