Simple Way to Prepare Super Quick Homemade Taiwanese Hot and Sour Soup Made with the Cooking Liquid

Taiwanese Hot and Sour Soup Made with the Cooking Liquid.

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, taiwanese hot and sour soup made with the cooking liquid. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Taiwanese Hot and Sour Soup Made with the Cooking Liquid is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. They are nice and they look fantastic. Taiwanese Hot and Sour Soup Made with the Cooking Liquid is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have taiwanese hot and sour soup made with the cooking liquid using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Taiwanese Hot and Sour Soup Made with the Cooking Liquid:

1. {Make ready 1/2 tbsp of Sesame oil.
2. {Make ready 1/4 of Onion.
3. {Take 10 grams of Dried and salted wakame seaweed.
4. {Make ready 300 ml of Cooking liquid from.
5. {Get 1 dash of Salt and pepper.
6. {Prepare 1 tbsp of Soy sauce.
7. {Make ready 1 tsp of katakuriko + 2 teapoons of water Katakuriko slurry.
8. {Get 1/2 of Egg.
9. {Take 1/2 tbsp of Vinegar.
10. {Make ready 1 of Ra-yu.

Instructions to make Taiwanese Hot and Sour Soup Made with the Cooking Liquid:

1. Slice the onion thinly. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces..
2. In a small saucepan over medium-low heat, heat sesame oil and sauté the onion until translucent. Add the wakame seaweed and sauté quickly..
3. Add the cooking liquid and turn up the heat. When the liquid comes to a boil, skim off the scum, and season with salt, pepper, and soy sauce..
4. When it comes to a boil again, reduce the heat to low and add the katakuriko slurry to thicken the soup. Beat the egg and drop it in the soup while stirring with a ladle..
5. When it comes to a boil again, add the vinegar and mix it lightly. Turn off the heat, add desirable amount of ra-yu and it is done..
6. I simplified the soup by adding onion and wakame seaweed this time, but you could add other ingredients such as tofu for a heartier soup..

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