Karuya Hot and Sour Soup with Eggplant
The key is to add the beaten eggs before the soup boils. Adding them before the soup boils will give the eggs a fluffy and soft texture
How to make it
1
Put a pot of Chinese soup on the stove, add the seasonings (A), thinly sliced bamboo shoots, shiitake mushrooms, and Karuka eggplant, and bring to a boil
2
Add water-dissolved potato starch to thicken the sauce, then add the shredded tofu. Pour in the beaten eggs while adjusting the heat so that the sauce does not boil
3
Once the eggs have solidified, add the sesame oil and remove from the heat. Serve in a bowl with vinegar and pepper and it's done
Ingredients for 4 people
-
- Chinese soup
- 400cc
-
- Kariru family eggplant
- 1/3
-
- bamboo shoots
- 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
-
- Vinegar for finishing
- 1 tablespoon
-
- For finishing pepper
- A little
[PR]
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