Hot And Sour Soup (Hakka) || @FlourAndSpice

FlourAndSpice Hot And Sour Soup (Hakka) View my profile

Get App Chop 2.5-3 cups of mixed veggies, 2 tsp each ginger and garlic, 1/4-1/2 lb chicken and 1 cup soft or medium tofu. Slice bamboo shoots if needed @FlourAndSpice on

Get App Sauté chicken in a little olive with ginger and garlic 1 @FlourAndSpice on

Get App Add all the veggies and sauté for 4-5 minutes on medium high heat till tender crisp 2 @FlourAndSpice on

Get App Meanwhile in a bowl whisk together 6 cups of broth, 3 tbsp regular soy sauce, 2 tbsp dark soy sauce, 2-3 tbsp Asian chili sauce, 1.5 tbsp vinegar 3 @FlourAndSpice on

Get App Add to your veggies and bring to a simmer, cook for another 6-8 minutes or until veggies are done to your liking 4 @FlourAndSpice on

Get App Make a slurry of 5 tbsp cornstarch and 1/3 cup water 5 @FlourAndSpice on

Get App Add it to your simmering soup whisking briskly, and turn the heat down for it to thicken 6 @FlourAndSpice on

Get App While it thickens whisk two egg whites (optional) 7 @FlourAndSpice on

Get App Pour into soup once it has thickened (can turn the stove off)whisking well to disperse it 8 @FlourAndSpice on

Get App Stir in bamboo shoots and tofu and adjust seasoning 9 @FlourAndSpice on

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FlourAndSpice Sarah - Flour & Spice A Pakistani Canadian mama of two with a passion for baking and cooking for her blog! Imli Ki Chutney Southwest Rolls Dahi Baray Air fryer Chicken Drumsticks View full profile

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