A
HOT & SOUR SOUP
PREPARATION TIME:
3 mins
COOKING TIME:
12 mins
SERVES:
4
METHOD
Soak mushrooms in enough water to cover.
Microwave on HIGH for 3 minutes. Remove. Let it
rest for 1 minute. Drain and squeeze out excess
liquid. Discard stems and finely shred caps. Beat eggs
with 1tsp sesame oil. Place stock, mushrooms, tofu,
sugar, vinegar, pepper and soy sauce in a large bowl.
Microwave, covered, on HIGH for 5 minutes. Remove.
Stir in blended cornflour. Microwave on HIGH for 1
minute. Remove. Pour beaten egg mixture into soup
in a steady stream. Microwave on HIGH for 1 minute.
Remove. Stand for 1 minute. Pour into soup bowls.
Stir in spring onion and chilli oil.
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INGREDIENTS
6
Dried Chinese mushrooms
2
Eggs
1 tsp
Sesame oil
1 litre
Stock, veg/non-veg
1½ cups Tofu (bean curd) cut into thin
slices/cubes
2 tsp
Sugar
3 tbsp
Cider vinegar/Chinese vinegar
1 tsp
White pepper
2 tbsp
Soy sauce (dark)
2 tbsp
Cornflour blended with 2 tbsp water
2 tbsp
Spring onion, finely chopped
1 tbsp
Chilli oil
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Tip:
Use less water as there is
less evaporation in the
microwave.
16
Samsung-2012-BN.qxd 3/30/2012 3:15 PM Page 16
Содержание Microwave Oven
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