Hot and Spicy Soup
Order Ingredients
Main Ingredients
- 20 grams – shrimps
- 10 grams – wood ear mushrooms
- 10 grams – bamboo shoots,shredded
- 5 grams – chilli,chopped
- ⅔ bowl – chicken stock
Sauce for finishing touch:
- ½ – egg, well beaten
- ½ teaspoons – cornstarch
- 1 tablespoon – cold water
Seasonings:
- 1 tablespoon – Yeo’s Hot Bean Sauce
- 2 teaspoons – Pearl River Bridge Light Soy Sauce
- 3 tablespoons – Gold Plum Chinkiang Vinegar
Order Ingredients
Directions for Use
Step 1: Pour the chicken stock in a medium saucepan, followed by all the ingredients and seasonings, and bring it to boil.
Step 2: Mix well and boil for another 2 minutes. Reduce to low heat.
Step 3: Mix cold water and cornstarch in a small bowl until smooth and no lumps. When adding the cornstarch mixture into the soup, keep stirring until the combine well. Right after that, slowly drop the beaten egg in a small flow to the soup while gently stirring in a circular motion.
Step 4: Ready to serve. Add salt and pepper to taste if needed.