Hot and Sour Squid Soup Recipe
Hot and sour soup is taken to the next dimension when juicy squid is added to the mix. This is an ideal soup to serve as an appetizer before an Asian main course, or you can enjoy it for lunch.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 1x
- Category: Seafood
- Cuisine: Chinese (Sichuan)
Ingredients
Scale
- 3 oz (85g) cleaned, chopped fresh or thawed squid
- 1 tablespoon shredded ginger
- 1 beaten egg
- 1 oz (30g) bamboo shoots, fresh or frozen
- 3 shiitake mushrooms, soaked until soft
- 2 cups (500ml) salt-reduced chicken stock (or vegetable stock)
- 2 cups (500ml) water
- 1 block silken tofu
- ½ chopped red or green chili (optional)
- ½ shredded carrot
- 1 tablespoon light soy sauce
- 5 tablespoons white wine vinegar
- ¼ teaspoon chili oil
- Salt and/or white pepper, to taste
- Cilantro, for garnish (fresh coriander)
Marinade:
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch (cornflour)
- ¼ teaspoon white sugar
- Sesame oil, to taste
Thickening:
- 1 tablespoon cornstarch (cornflour)
- 2 tablespoons water
Instructions
- Stir the squid with the marinade and shred all the other ingredients. Heat the oil over a moderately high heat and saute the ginger until it is aromatic, then add the mushrooms, bamboo shoots and carrot, and stir well. Cook until nearly tender.
- Add the water and chicken stock and bring the soup to a boil, then add the squid and cook for 15 minutes. Stir in the cornstarch slurry and cook until the squid is tender and the thickness is as you want it.
- Stir in the tofu and bring the soup to the boil again, then take it off the heat and pour in the whisked egg in a stream while stirring the soup. Season with soy sauce, vinegar, pepper and chili oil. Serve garnished with cilantro.
Find it online: https://victoriahaneveer.com/hot-and-sour-squid-soup/