Directions. In a large pot over medium-high heat, combine stock, celery, fennel, leeks, ginger, white pepper, sesame oil and soy sauce. Simmer until aromatics infuse broth, 20 minutes.

Preparation. Step 1. Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes.

In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. Cut off and discard the tough tips. In another small bowl, cover the dried tree ear fungus ...

2 eggs, beaten; 1 cup sliced mushrooms; 1/4 cup green onions, sliced; 1 tbsp chili flakes; 1/2 cup sliced tofu (adjust to your preference) 1 tbsp ginger slices or 1 tsp ground ginger ...

Strain stock, chill and remove fat from surface. Bring to the boil in a large pan and add noodles cut in short lengths, pork or chicken, mushrooms, bamboo shoot and ginger. Mix cornflour smoothly with ...

Ingredients 8 cups water or Chinese-style chicken or pork stock; 1/4 cup soy sauce, or more to taste; 1/4 cup white vinegar, or more to taste ...

Years later, when I finally jumped on the hot-and-sour bandwagon, I started making up for lost time. On ordinary days, on cold days, on I-have-a-cold days, it delivers just the amount of mouth ...

Hot and Sour Soup is a beloved and comforting winter soup that offers a balance of spicy and tangy flavours. This soup is ideal for a satisfying and hearty meal.

This Asian soup is full of flavour and texture and features a sublime combination of hot, sour, sweet and spicy. Combine ginger, shallot, garlic and sambal oelek in a small bowl. Heat oil in a ...

I’ve never had hot and sour soup as well-made as the one at Crystal Dragon. It was perfect in every way—the right sourness, tartness and heat. The consistency was likewise noteworthy.

30g black wood ear fungus, soaked for 2-3 hours in warm water 300-400g cuttlefish, cleaned 1.5 litres fish stock 1tsp salt 1tbsp Shaoxing rice wine ...