Sichuan hot and sour soup by Chef Catherina Hosoi

Soup Base Vinegar Seasoning

Others

10名

Prep 0 mins

Cook 20 mins

Ready-in 0 mins

Soup Base for Hot Pot (Yose Nabe) Straight Type 750g (1 pouch)

Minced Pork (150g)

Ginger (chopped finely) (1 pc small thumb size)

White part of Spring Onion (chopped finely) (1 tbps)

Sugar (1 tsp)

Fresh Black Fungus (cut to fine shreds) (200g)

Silken Tofu (cut to fine dices) (1 box)

Easy Cooking Vinegar Seasoning 1L (1/2 cup)

Soysauce (1 tbp)

Egg (beaten) (1 pc)

Potato starch diluted with 6 TBS water (3 Tbps)

Red Chilli (remove seeds and chopped finely) (1)

Spring Onion green part (chopped) (2 sprig)

Chilli oil for garnishing

Season 150g Minced Pork with 1TBS white part of Spring Onion, chopped Ginger and 1/2 cup Mizkan™ Soup Base for Hot Pot (Yose Nabe) Straight Type and 1 tsp Sugar.
Bring remaining Soup Base for Hot Pot (Yose Nabe) Straight Type with 250ml water to a boil in a pot.
Whisk in seasoned minced Pork till cooked.
Add in Fresh Black Fungus and Silken tofu and bring to a boil.
Stir in 1 TBS Shoyu and 1/2 cup Mizkan™ Easy Cooking Vinegar Seasoning
Stir in beaten Egg in a string to form fine ‘bird nest’ like.
Thicken with Potato Starch mixture and chopped green part of Spring Onion and Red Chili. Dribble in some La You (Chili Oil) before serving. You can also pair Suan La Tang with toasted Yew Tiao. Enjoy.

Amount Per Serving

Calories 457

Calories from Fat 341

% Daily Value*

Total Fat 37.9 g

58%

Saturated Fat

Trans Fat

Unsaturated Fat

Cholesterol 12.9 mg

Sodium 3.4 mg

Total Carbohydrate 12.9 g

Dietary Fiber

Sugar

Protein 14.1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: