hey I said it’s a text from the YouTube channel French guy cooking and today I’m
channel French guy cooking and today I’m
channel French guy cooking and today I’m making the hot and sour vegetable soup
making the hot and sour vegetable soup
making the hot and sour vegetable soup often that was cut get sensitive Paulo
often that was cut get sensitive Paulo
often that was cut get sensitive Paulo leaf to bring you a really hot spicy and
leaf to bring you a really hot spicy and
leaf to bring you a really hot spicy and sour dish that should not be off-limits
sour dish that should not be off-limits
sour dish that should not be off-limits for all you sensitive Souls out there
for all you sensitive Souls out there
for all you sensitive Souls out there that hot sour and spicy soup is cheap
that hot sour and spicy soup is cheap
that hot sour and spicy soup is cheap and easy but most importantly is packed
and easy but most importantly is packed
and easy but most importantly is packed with bold flavors like ginger garlic
with bold flavors like ginger garlic
with bold flavors like ginger garlic chilies mushrooms
chilies mushrooms
chilies mushrooms ah you name it calm down Alex calm down
ah you name it calm down Alex calm down
ah you name it calm down Alex calm down okey okey okey okey okey okey let’s make
okey okey okey okey okey okey let’s make
okey okey okey okey okey okey let’s make it that recipe serves up to six people
it that recipe serves up to six people
it that recipe serves up to six people and I’m using dried shitake mushrooms so
and I’m using dried shitake mushrooms so
and I’m using dried shitake mushrooms so first thing is to rehydrate them by
first thing is to rehydrate them by
first thing is to rehydrate them by leaving them in warm water for at least
leaving them in warm water for at least
leaving them in warm water for at least 30 minutes peel the garlic and de-seed
30 minutes peel the garlic and de-seed
30 minutes peel the garlic and de-seed the chiles then roughly chop and place
the chiles then roughly chop and place
the chiles then roughly chop and place into a pestle and mortar bash with a
into a pestle and mortar bash with a
into a pestle and mortar bash with a pinch of salt Rogoff paste
pinch of salt Rogoff paste
pinch of salt Rogoff paste peeled finely chop and add the ginger
peeled finely chop and add the ginger
peeled finely chop and add the ginger then bash until broken down and nicely
then bash until broken down and nicely
then bash until broken down and nicely combined finally slice the mushrooms and
combined finally slice the mushrooms and
combined finally slice the mushrooms and bamboo shoots and by the way I’m using
bamboo shoots and by the way I’m using
bamboo shoots and by the way I’m using winter bamboo shoots which in my opinion
winter bamboo shoots which in my opinion
winter bamboo shoots which in my opinion are the most tender soft and delicate
are the most tender soft and delicate
are the most tender soft and delicate heat a few tablespoons of oil in a large
heat a few tablespoons of oil in a large
heat a few tablespoons of oil in a large wok or heavy-based saucepan over
wok or heavy-based saucepan over
wok or heavy-based saucepan over medium-high heat then add the mushrooms
medium-high heat then add the mushrooms
medium-high heat then add the mushrooms and fry them for 4 minutes or until
and fry them for 4 minutes or until
and fry them for 4 minutes or until lightly golden stirring the chili paste
lightly golden stirring the chili paste
lightly golden stirring the chili paste and bamboo shoots and fry it for another
and bamboo shoots and fry it for another
and bamboo shoots and fry it for another minute meanwhile mix together 3
minute meanwhile mix together 3
minute meanwhile mix together 3 tablespoons of sorry 4 tablespoons of
tablespoons of sorry 4 tablespoons of
tablespoons of sorry 4 tablespoons of rice wine vinegar or any vinegar you
rice wine vinegar or any vinegar you
rice wine vinegar or any vinegar you like and a good good pinch of white
like and a good good pinch of white
like and a good good pinch of white pepper you may think that heat in this
pepper you may think that heat in this
pepper you may think that heat in this suit comes from ginger or chillies which
suit comes from ginger or chillies which
suit comes from ginger or chillies which is not exactly wrong but in fact it also
is not exactly wrong but in fact it also
is not exactly wrong but in fact it also comes from the delicate aromas and
comes from the delicate aromas and
comes from the delicate aromas and flavors of white pepper stir the mixture
flavors of white pepper stir the mixture
flavors of white pepper stir the mixture into the pan and cook for a minute then
into the pan and cook for a minute then
into the pan and cook for a minute then pull in some vegetable stock and bring
pull in some vegetable stock and bring
pull in some vegetable stock and bring gently to the boil reduce the heat to
gently to the boil reduce the heat to
gently to the boil reduce the heat to low and simmer for 10 minutes or until
low and simmer for 10 minutes or until
low and simmer for 10 minutes or until slightly reduced meanwhile chop the tofu
slightly reduced meanwhile chop the tofu
slightly reduced meanwhile chop the tofu into 1 centimeter of cubes and fine
into 1 centimeter of cubes and fine
into 1 centimeter of cubes and fine sliced spring onion and chive and
sliced spring onion and chive and
sliced spring onion and chive and coriander and whisk the egg
coriander and whisk the egg
coriander and whisk the egg well once reduced remove the soup from
well once reduced remove the soup from
well once reduced remove the soup from the heat using a chopstick stir the soup
the heat using a chopstick stir the soup
the heat using a chopstick stir the soup in a circular motion until you get a
in a circular motion until you get a
in a circular motion until you get a little whirlpool then slowly add the
little whirlpool then slowly add the
little whirlpool then slowly add the beaten egg stirring continuously to form
beaten egg stirring continuously to form
beaten egg stirring continuously to form thin ribbons stir in the tofu and return
thin ribbons stir in the tofu and return
thin ribbons stir in the tofu and return to the heat for one minute to warm
to the heat for one minute to warm
to the heat for one minute to warm through season to taste with soy and
through season to taste with soy and
through season to taste with soy and vinegar and serve immediately with the
vinegar and serve immediately with the
vinegar and serve immediately with the spring onions and coriander and chives
spring onions and coriander and chives
spring onions and coriander and chives and chilies scattered on top it’s tangy
and chilies scattered on top it’s tangy
and chilies scattered on top it’s tangy and refreshing and my sourness makes it
and refreshing and my sourness makes it
and refreshing and my sourness makes it very very mouth-watering or so there are
very very mouth-watering or so there are
very very mouth-watering or so there are many different layers of flavors spices
many different layers of flavors spices
many different layers of flavors spices and textures like kick crunch to tender
and textures like kick crunch to tender
and textures like kick crunch to tender hot I guess it’s a bit weird but there
hot I guess it’s a bit weird but there
hot I guess it’s a bit weird but there is some kind of an addiction to this
is some kind of an addiction to this
is some kind of an addiction to this dish the more you sit the more you want
dish the more you sit the more you want
dish the more you sit the more you want to sip I really hope you guys enjoy the
to sip I really hope you guys enjoy the
to sip I really hope you guys enjoy the recipes and if you did with the like
recipes and if you did with the like
recipes and if you did with the like thumbs up and shout out hotness all over
thumbs up and shout out hotness all over
thumbs up and shout out hotness all over your social medias if you are interested
your social medias if you are interested
your social medias if you are interested you can check out more on the card
you can check out more on the card
you can check out more on the card github at jamieoliver.com finally guys
github at jamieoliver.com finally guys
github at jamieoliver.com finally guys don’t forget to subscribe to foodtube in
don’t forget to subscribe to foodtube in
don’t forget to subscribe to foodtube in to my own channel French guy cooking for
to my own channel French guy cooking for
to my own channel French guy cooking for many more creative international and
many more creative international and
many more creative international and delicious recipes bye bye steady
”
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