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No-Gene-3008 OP t1_j9z1er3 wrote

one TBS sambal into hot pot, then add:

  • 6 cups chicken broth
  • 1 cup water (reserved from reconstituting the wood ear and shiitake mushrooms)
  • 2 TBS light soy sauce
  • 1 TBS dark soy sauce
  • 1 TBS sweet soy sauce/coconut aminos
  • 1TBS mushroom soy, and
  • Mushroom powder/MSG if you have it
  • A generous sprinkle white pepper

Simmer, then add

  • 1 spoon sugar
  • 1/8 cup (generous) rice vinegar
  • 1/8 cup (generous) black vinegar
  • 1/4 cup white vinegar

Simmer, but do not bring to a boil, then stir in 4 TBS potato starch in 4 TBS room temp water. Get just to a boil. Then, in a circular motion from high above the soup, pour in 2-3 eggs, scrambled.

Lastly, add black fungus and shiitake mushrooms (put dry in water for at least 6 hours; drain, save 1 cup water, slice mushrooms), tofu, bamboo shoots, BBQ pork, whatever else. Let simmer to warm everything.

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Carsickness t1_j9z4u0x wrote

One of my favourite soups of all time :) Well done!

4

Waxenberg t1_j9zkcq1 wrote

Love this soup! But boy does it make me sweat

2

LeNomReal t1_j9zu6j6 wrote

Miss eating this delicious soup

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OG_Natay t1_ja0i2o0 wrote

Looks great, thank you for posting the recipe!

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kmp394 t1_ja1a9f1 wrote

What makes it so spicy, the sambal?

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RabbitLikesCandy t1_ja1nmrc wrote

I want to dive into this gorgeous pot of soup. 😋 Yum!

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Emergency_Paperclip t1_ja1qrkm wrote

Ive been making this recently as well. I use corn starch instead of potato starch though.

1