Delicious Recipe

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, [farmhouse recipe] komatsuna hot and sour soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Many Japanese think that delicious miso soup would make a dish better. After taking oil, slice it thinly. This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious!

[Farmhouse Recipe] Komatsuna Hot and Sour Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. [Farmhouse Recipe] Komatsuna Hot and Sour Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have [farmhouse recipe] komatsuna hot and sour soup using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make [Farmhouse Recipe] Komatsuna Hot and Sour Soup:

1. Get 200 grams Komatsuna
2. Prepare 100 grams Enoki mushrooms
3. Take 1 Egg
4. Prepare 1/2 tbsp Sesame oil
5. Prepare 1/2 tbsp Vinegar
6. Take 1 tbsp Katakuriko
7. Get "A" ingredients:
8. Make ready 500 ml Chinese soup (500ml water + 1 tablespoon of weipa)
9. Get 1 tbsp Soy sauce
10. Prepare 1 dash Salt and pepper

The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. Hot and Sour soup is a Chinese soup that's savoury, spicy and tangy. The broth is thickened and it's filled with mushrooms, tofu, bamboo shoots and silky egg ribbons. The flavour and textures in this soup are an addictive combination, making it a firm Chinese restaurant favourite!

Instructions to make [Farmhouse Recipe] Komatsuna Hot and Sour Soup:

1. Heat a frying pan with sesame oil, add the komatsuna cut into 4cm lengths. Cook for 1 minute over high heat.
2. Combine the "A" ingredients in a pot, and bring to a boil over medium heat. Trim the stems of the enoki mushrooms, cut in half, and add to the pot and boil for 10 seconds.
3. Add the dissolved katakuriko, then once the soup thickens, add the beaten egg, and mix with chopsticks.
4. Finally add the komatsuna. Pour vinegar in at the end.
5. Swirl in ra-yu (red chili pepper sesame oil) to taste.

The broth is thickened and it's filled with mushrooms, tofu, bamboo shoots and silky egg ribbons. The flavour and textures in this soup are an addictive combination, making it a firm Chinese restaurant favourite! Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. This hot and sour soup recipe traditionally uses mushrooms, bamboo, and onions, but you can add other veggies that you have on hand like carrots, green onions, bok choy, cabbage, or leftover stir-fried veggies like broccoli.

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