Hey guys! Salut! It's Alex from the Youtube channel French Guy Cooking
And today I'm making a hot & sour vegetable soup.
I've teamed up with Colgate Sensitive Pro Relief to bring you a really hot, spicy and sour dish
that should not be off limits for all you sensitive souls out there.
That hot, sour and spicy soup
Is cheap and easy but most importantly
Is packed with bold flavors like ginger, garlic, chilies, mushrooms
Ahhh you name it
Calm down Alex, calm down
Ok ok ok ok… Let’s make it.
That recipe serves up to 6 people
I am using dried shiitake mushrooms so first thing is to rehydrate them
by leaving them in warm water for at least 30 minutes.
Peel the garlic and de-seed the chilies
then roughly chop and place into a pestle and mortar.
Bash with a pinch of salt to a rough paste.
Peel, finely chop and add the ginger then bash
until broken down and nicely combined.
Finely slice the mushrooms and bamboo shoots
and by the way I’m using Winter bamboo shoots
which, in my opinion, are the most tender, soft and delicate.
Heat a few table spoons of oil in a large wok or heavy based sauce pan
over medium-high heat.
Then add the mushrooms and fry them for 4 minutes or until lightly golden.
Stir in the chili paste and bamboo shoots and fry it for another minute.
Meanwhile, mix together 3 table spoons of soy,
4 table spoons of rice wine vinegar or any vinegar you like,
and a good, good pinch of white pepper.
You may think that heat in this soup comes from ginger or chilies
Which is not exactly wrong.
But in fact it also comes from the delicate aromas and flavors of white pepper.
Stir the mixture into the pan, and cook for a minute.
Then pour in some vegetable stock and bring gently to the boil.
Reduce the heat to low and simmer for 10 minutes or until slightly reduced.
Meanwhile, chop the tofu into one centimeter cubes
and finely slice the spring onions, and chive and coriander
and whisk the egg well.
Once reduced, remove the soup from the heat.
Using the chopsticks, stir the soup in a circular motion until you get a little whirlpool
Then slowly add the beaten egg stirring continuously to form thin ribbons.
Stir in the tofu and return to the heat for one minute to warm through.
Season to taste with soy and vinegar
and serve immediately with the spring onions and coriander and chives
and chilies scattered on top.
It’s tangy and refreshing
And the mild sourness makes it very very mouthwatering
Also there are many different layers of flavors, spices and textures
like kick, crunch, chew, tender, hot…
I guess it’s a bit weird but
there is some kind of an addiction to this dish.
The more you sip, the more you want to sip.
I really hope you guys enjoyed the recipes
and if you did hit the Like thumbs up
and share that hotness all over your social medias
If you’re interested you can check out more on the Colgate hub
at jamieoliver.com
Finally guys don’t forget to subscribe to Foodtube
and to my own channel French Guy Cooking
for many more creative, international and delicious recipes.
Bye bye! Salut!
