Hot and Sour Soup
Hot and Sour Soup – 8 Servings (with baby corn instead of bamboo shoots, 'cos I couldn't find bamboo shoots) Note: You might want to taste as you go. This is kinda hot, and kinda sour. If this is a problem, you shouldn't be making this soup, but consider easing off on the vinegar and on the white pepper and chili flakes if you like it but need less heat. I didn't sauté the mushrooms long enough when I did this. Maybe taste one when you think it's ready. Maybe cut the baby corn in half so it'll fit on a spoon. Widthwise too, of course, you want it thin. On to the recipe! Ingredients Dried shiitake mushrooms – 1 ½ oz (43 g) Soy sauce – 5 Tbsp (75 ml) Seasoned rice vinegar – ⅔ cup (160 ml) Ground white pepper – 1 Tbsp (8 g) Sesame oil – ¾ tsp (3.5 ml) Cornstarch – 6 Tbsp (48 g) Water (for slurry) – 6 Tbsp (90 ml) Vegetable oil – 4 tsp (20 ml) Chili flakes – 1 tsp (mild) to 2 tsp (hot) Minced fresh ginger root – 2 ½ tsp (5 g) Sliced green onions – ½ cu...