Hot Sour Soup Recipe
Ingredients
| 1/2 a sea cucumber | ||
| Chicken stock | 2 Cup (16 tbs) | |
| Prawns | 30 Gram, peeled | |
| Frozen green peas | 1 1/2 Tablespoon, thawed | |
| 1 dried black mushroom, soaked and finely diced | ||
| 2 pieces cloud ear fungus, soaked and finely diced | ||
| 1/2 cake soft beancurd, finely diced | ||
| Tomato | 1/2 Medium, finley diced | |
| Salt | 1 Teaspoon | |
| White pepper powder | 3 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| 2 tablespoons cornflour, blended with water | ||
| 1 egg, lightly beaten | ||
| Black rice vinegar | 2 Tablespoon | |
| 1 tablespoon finely sliced spring onion | ||
Directions
Soak the sea cucumber in hot water until soft, then cut in half lengthwise.
Clean the interior and dice the flesh finely.
Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, beancurd and tomato.
Bring to the boil, then simmer for 1 minute.
Add salt, pepper and sesame oil.
Thicken the soup with cornflour, then add the egg and stir until set.
Add the vinegar, pour into a serving bowl and garnish with spring onion.
Clean the interior and dice the flesh finely.
Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, beancurd and tomato.
Bring to the boil, then simmer for 1 minute.
Add salt, pepper and sesame oil.
Thicken the soup with cornflour, then add the egg and stir until set.
Add the vinegar, pour into a serving bowl and garnish with spring onion.
Chef
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