Samsung Microwave Oven - Manual (Page 24)

22
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 and
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 and 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 before pouring into soup
bowls. Stir in spring onion and
chilli oil.
A
INGREDIENTS
6 Dried Chinese mushrooms
2 Eggs
1 tsp Sesame oil
1 litre Stock
1½ cups Tofu (bean curd) cut into thin
slices/cubes
2 tsp Sugar
3 tbsp Cider vinegar or Chinese vinegar
1 tsp White pepper
2 tbsp Dark soy sauce
2 tbsp Cornflour blended with 2 tbsp water
2 tbsp Spring onion, finely chopped
1 tbsp Chilli oil