Hot and Sour Soup with Lobster and Squid Roe

Name: Hot and Sour Soup with Lobster and Squid Roe
Yield: Serves 1
Cuisine: Chinese
Ingredients: Zhejiang vinegar 1 Tbsp; Chinese cooking wine (Shaoxing) 1 tsp; Bamboo shoot 10 g (⅓ oz), cut into thin strips; Wood ear fungus 10 g (⅓ oz), soaked in water until soft and cut into thin strips; Sugar to taste; Ground white pepper to taste; Egg white 1; Squid roe 10 g (⅓ oz); Basic stock 180 ml (6 fl oz / ¾ cup); Potato flour 20 g (⅔ oz); Fresh scallop 1, removed from shell and cut into thin strips; Silken bean curd 6 g (⅕ oz), cut into thin strips; Dried Chinese mushrooms 10 g (⅓ oz), soaked in water until soft and cut into thin strips; Spicy soy bean paste 1 Tbsp; Cooking oil 100 ml (3½ fl oz); Salt to taste

Preparation info

Serves
1

Difficulty
Easy

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

Everyone claims the hot and sour soup in China as their own. In Shanghai, it is a dark brown, filled with white and black pepper and dark vinegar; in southern China, spicy fermented bean paste is used as a base, and it has a reddish hue. At The Whampoa Club, we decided to use the southern version, and add chunks of tender lobster to make a warming seafood soup.

Ingredients

Asia
China
Pescatarian
Gluten-free
Beijing
Spicy
Soup

Ingredients

Method