Sizzling Rice Soup

Name: Sizzling Rice Soup
Yield: Serves 4
Cuisine: Chinese
Ingredients: 3 tbsp Chinese rice wine or dry sherry; 3 tbsp Chinese rice wine or dry sherry; 450 g/1 lb soft beancurd, cut into 1cm/½in cubes; 2 tbsp light soy sauce; ½ tsp salt; 2 tsp Chilli oil (See Tip), optional; 1 rice cake; 600 ml/1 pint groundnut (peanut) oil, for deep-frying; 25 g/1 oz Chinese dried mushrooms; 15 g/½ oz Chinese dried wood ears or large cloud ears; 15 g/½ oz Chinese dried wood ears or large cloud ears; 4 tbsp finely chopped spring onions; 1.2 litres/2 pints Vegetable stock; fresh coriander leaves, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

25 g/1 oz Chinese dried mushrooms
15 g/½

Asia
China
Vegan
Soup

Method

In separate bowls, soak the dried mushrooms and wood ears in warm water for 20 minutes. Drain and squeeze out any excess liquid. Trim off the tough stalks and discard, then shred the mushroom caps and wood ears into 5cm/2in strips.
Bring the stock to simmering point in a large pan. Add the mushrooms, spring onions, rice wine or sherry, soy sauce, beancurd, Chil