Hot And Sour Soup With Crab
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cups
Chicken Stock1 tsp
Garlic (chopped)1 cup
Rice Wine Vinegar1 cup
Soy Sauce1 tbsp
Lime Juice (fresh)2 tsps
Sugar1 tbsp
Cornstarch2 tbsps
Water (cold)1 large
Egg (beaten)1 cup
Green OnionDirections:
1
Place the dried shiitake mushrooms in a small heatproof bowl and cover with boiling water
2
Allow to soak for 30 minutes
3
Drain, rinse, and cut into thin slices
4
Set aside
5
In a large saucepan, heat the chicken stock
6
Add the ginger, garlic, chile paste, vinegar, soy sauce, reconstituted shiitake mushrooms, and bamboo shoots
7
Simmer for 10 minutes
8
Add the lime juice and sugar and season to taste with salt
9
Make a cornstarch slurry by mixing together the cornstarch and water
10
Add the slurry to the soup and simmer for a few minutes until the soup thickens
11
Bring the soup to a boil and slowly pour in the beaten egg, stirring gently a few times with a spoon or with chopsticks
12
Don't whisk or stir too vigorously--you want nice long shreds of egg
13
The egg will cook almost instantly
14
Remove the soup from the heat
15
On the plate: Ladle the soup into 4 bowls
16
Top each bowl with an ounce of crabmeat and garnish with the green onions