![Savory Melon Salad in Honeydew Vinaigrette](/https/cooking.nytimes.com/assets/recipe-generic/5.png?width=1280&quality=75&auto=webp)
Sam's Sweet-And-Hot Soup
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 appetizers
- 8cups chicken broth
- ⅓cup sugar
- 4cups vinegar, preferably molasses vinegar
- 1tablespoon salt
- 3tablespoons finely ground black pepper
- 3tablespoons black soy sauce
- ½cup cornstarch
- ½pound squid, cleaned and sliced into matchsticks
- 1pound shrimp, cleaned, deveined and diced
- 1cake tofu, sliced into ¼-inch cubes
- 1cup bamboo shoots, drained and sliced into matchsticks
- 1cup shiitake mushrooms, sliced thinly
- 2egg whites
- ¼teaspoon dark sesame oil
- 2scallions, minced
Preparation
- Step 1
Combine the broth, sugar, vinegar, salt, black pepper and soy sauce and bring nearly to a boil. Add 1 cup of this broth to the cornstarch, whisk well and then slowly and carefully stir this slurry into the soup. Reduce the heat to a simmer.
- Step 2
Add the squid, shrimp, tofu, bamboo shoots and mushrooms and cook for 3 minutes. Whisk the egg whites and sesame oil together and stir into the soup. Ladle into bowls, garnish with minced scallions and serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement