Créé avec l’IA
Hot and Sour Fish Soup
25 min 202 kcal par portion Moyen
Ingrédients
4 Portions
- chicken broth4 cups
- soy sauce1 tablespoon
- rice vinegar1 tablespoon
- sesame oil1 teaspoon
- crushed red pepper flakes1 teaspoon
- white fish fillets1 pound
- sliced mushrooms1 cup
- bamboo shoots1 cup
- cornstarch1 tablespoon
- water2 tablespoons
- eggs2 units
Instructions
- 1
In a large pot, bring the chicken broth to a simmer over medium heat.
- 2
Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes.
- 3
Add the white fish fillets to the pot and let them cook until they are just done, about 5 minutes.
- 4
Add the sliced mushrooms and bamboo shoots to the soup and simmer for an additional 3 minutes.
- 5
In a small bowl, mix the cornstarch with the water to create a slurry. Stir this into the soup to thicken it slightly.
- 6
Slowly pour the beaten eggs into the soup in a steady stream while stirring the soup in a circular motion to create egg ribbons.
- 7
Cook for another minute, then remove the pot from heat.
- 8
Taste and adjust the seasoning if necessary, then serve the hot and sour fish soup immediately.
