Karikuya eggplant hot and sour soup
How to make it
1
Heat a pot with Chinese soup and add the seasonings from [A], shredded bamboo shoots, shiitake mushrooms, and Karitoya eggplants, and bring to a boil.
2
Add water-soluble potato starch to thicken it, then add shredded tofu. Spin the beaten eggs while adjusting the heat to prevent the juice from boiling.
3
When the eggs are hardened, add sesame oil and remove from the heat. Serve it in a bowl filled with vinegar and pepper and it's finished.
Ingredients for 4 people
-
- Chinese soup
- 400cc
-
- Takenoko
- 20g
-
- Shiitake
- 10g
-
- Crab loosening
- 10g
-
- Beat egg
- 1/2 pieces
-
- Tofu
- 75g
-
[A]
- salt
- 1 tsp
-
- Shaoxing wine
- 1 tsp
-
- soy sauce
- A little
-
- Water-soluble potato starch
- 1.5 tsp
-
- Sesame oil
- 1/2 tsp
-
- For finishing vinegar
- 1 tablespoon
-
- For finishing pepper
- A little
