Cooked - Fast Hot And Sour Noodle Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fast Hot And Sour Noodle Soup

2.0

1 tablespoon groundnut oil (peanut)

1 (1-inch) piece fresh ginger, peeled and thinly sliced

2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced

1 red chile, seeded and finely chopped

1 tablespoon Shaohsing rice wine or dry sherry

3 cups vegetable stock, hot

1 (8 ounce) can bamboo shoots, drained and rinsed

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar

Pinch freshly cracked white pepper

1 tablespoon cornstarch, blended with 2 tablespoons cold water

7 ounces cooked egg noodles

2 small handfuls bean sprouts

8 fresh baby corns, sliced, see Cooke's Notes

1 spring onion, sliced

3 ½ ounces cooked chicken, shredded

For the soup base: Heat a wok over high heat, add the oil, and stir-fry the ginger and mushrooms until softened. Add the chile, Shaohsing rice wine, hot vegetable stock, bamboo shoots, soy sauces, black rice vinegar and the white pepper. Bring the mixture to a boil, thicken with the cornstarch slurry and set aside over low heat.
For service: In some plastic pots, layer some of the cooked egg noodles with the raw bean sprouts, raw sliced baby corn, and spring onions. Top everything with the shredded chicken, and then spoon plenty of the soup base over the ingredients. Give the noodle pot or bowl a good stir, and serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 112 weeks ago

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