Mussles in Hot and Sour SoupKaren Chan
- 105g Safcol Chilean Mussels in Spanish Escabeche sauce
- 1tbsp oil
- 4 clove garlic, minced
- 4 slices ginger, minced
- 1 tbsp Chinese cooking wine
- 4 shiitake mushrooms, soaked and then finely sliced
- 225 g canned bamboo shoots, drained and julienned
- 800 ml chicken stock (you may substitute this with vegetable or fish stock)
- 1 tsp Chinese black vinegar
- 300 g soft tofu, cut to 6 slices
- ½ tsp sesame oil
- ¼ tsp white pepper
- ½ tsp chilli flakes (use as much or as little as you’d like, to your taste)
- Soy sauce, to season to taste
- 1 egg, beaten
- Mix 1tsp corn flour with 1 tsp water
- Chopped spring onions
- Fresh coriander
- In a pot on medium heat, add the oil and then fry ginger and garlic until slightly brown.
- Add shiitake and bamboo shoots to fry for a minute and then gently add wine.
- Add stock, vinegar, tofu, sesame oil, white pepper, chili flakes and Mussels in sauce, bring it to a boil then lower the heat and leave the soup to simmer for 5 minutes. Using a spoon, you may break up the tofu to smaller chunks.
- Season to taste with soy sauce.
- Pour in the roux to thicken the soup and then drizzle in the beaten egg.
- To serve, garnish with herbs and an extra dash of white pepper.
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