hey I said it’s a text from the YouTube
channel French guy cooking and today I’m
making the hot and sour vegetable soup
often that was cut get sensitive Paulo
leaf to bring you a really hot spicy and
sour dish that should not be off-limits
for all you sensitive Souls out there
that hot sour and spicy soup is cheap
and easy but most importantly is packed
with bold flavors like ginger garlic
chilies mushrooms
ah you name it calm down Alex calm down
okey okey okey okey okey okey let’s make
it that recipe serves up to six people
and I’m using dried shitake mushrooms so
first thing is to rehydrate them by
leaving them in warm water for at least
30 minutes peel the garlic and de-seed
the chiles then roughly chop and place
into a pestle and mortar bash with a
pinch of salt Rogoff paste
peeled finely chop and add the ginger
then bash until broken down and nicely
combined finally slice the mushrooms and
bamboo shoots and by the way I’m using
winter bamboo shoots which in my opinion
are the most tender soft and delicate
heat a few tablespoons of oil in a large
wok or heavy-based saucepan over
medium-high heat then add the mushrooms
and fry them for 4 minutes or until
lightly golden stirring the chili paste
and bamboo shoots and fry it for another
minute meanwhile mix together 3
tablespoons of sorry 4 tablespoons of
rice wine vinegar or any vinegar you
like and a good good pinch of white
pepper you may think that heat in this
suit comes from ginger or chillies which
is not exactly wrong but in fact it also
comes from the delicate aromas and
flavors of white pepper stir the mixture
into the pan and cook for a minute then
pull in some vegetable stock and bring
gently to the boil reduce the heat to
low and simmer for 10 minutes or until
slightly reduced meanwhile chop the tofu
into 1 centimeter of cubes and fine
sliced spring onion and chive and
coriander and whisk the egg
well once reduced remove the soup from
the heat using a chopstick stir the soup
in a circular motion until you get a
little whirlpool then slowly add the
beaten egg stirring continuously to form
thin ribbons stir in the tofu and return
to the heat for one minute to warm
through season to taste with soy and
vinegar and serve immediately with the
spring onions and coriander and chives
and chilies scattered on top it’s tangy
and refreshing and my sourness makes it
very very mouth-watering or so there are
many different layers of flavors spices
and textures like kick crunch to tender
hot I guess it’s a bit weird but there
is some kind of an addiction to this
dish the more you sit the more you want
to sip I really hope you guys enjoy the
recipes and if you did with the like
thumbs up and shout out hotness all over
your social medias if you are interested
you can check out more on the card
github at jamieoliver.com finally guys
don’t forget to subscribe to foodtube in
to my own channel French guy cooking for
many more creative international and
delicious recipes bye bye steady
channel French guy cooking and today I’m
making the hot and sour vegetable soup
often that was cut get sensitive Paulo
leaf to bring you a really hot spicy and
sour dish that should not be off-limits
for all you sensitive Souls out there
that hot sour and spicy soup is cheap
and easy but most importantly is packed
with bold flavors like ginger garlic
chilies mushrooms
ah you name it calm down Alex calm down
okey okey okey okey okey okey let’s make
it that recipe serves up to six people
and I’m using dried shitake mushrooms so
first thing is to rehydrate them by
leaving them in warm water for at least
30 minutes peel the garlic and de-seed
the chiles then roughly chop and place
into a pestle and mortar bash with a
pinch of salt Rogoff paste
peeled finely chop and add the ginger
then bash until broken down and nicely
combined finally slice the mushrooms and
bamboo shoots and by the way I’m using
winter bamboo shoots which in my opinion
are the most tender soft and delicate
heat a few tablespoons of oil in a large
wok or heavy-based saucepan over
medium-high heat then add the mushrooms
and fry them for 4 minutes or until
lightly golden stirring the chili paste
and bamboo shoots and fry it for another
minute meanwhile mix together 3
tablespoons of sorry 4 tablespoons of
rice wine vinegar or any vinegar you
like and a good good pinch of white
pepper you may think that heat in this
suit comes from ginger or chillies which
is not exactly wrong but in fact it also
comes from the delicate aromas and
flavors of white pepper stir the mixture
into the pan and cook for a minute then
pull in some vegetable stock and bring
gently to the boil reduce the heat to
low and simmer for 10 minutes or until
slightly reduced meanwhile chop the tofu
into 1 centimeter of cubes and fine
sliced spring onion and chive and
coriander and whisk the egg
well once reduced remove the soup from
the heat using a chopstick stir the soup
in a circular motion until you get a
little whirlpool then slowly add the
beaten egg stirring continuously to form
thin ribbons stir in the tofu and return
to the heat for one minute to warm
through season to taste with soy and
vinegar and serve immediately with the
spring onions and coriander and chives
and chilies scattered on top it’s tangy
and refreshing and my sourness makes it
very very mouth-watering or so there are
many different layers of flavors spices
and textures like kick crunch to tender
hot I guess it’s a bit weird but there
is some kind of an addiction to this
dish the more you sit the more you want
to sip I really hope you guys enjoy the
recipes and if you did with the like
thumbs up and shout out hotness all over
your social medias if you are interested
you can check out more on the card
github at jamieoliver.com finally guys
don’t forget to subscribe to foodtube in
to my own channel French guy cooking for
many more creative international and
delicious recipes bye bye steady
Please follow and like us: