Hot and Sour Radish Soup

Introduction:

Today, Rachel said she wanted to eat radish because he ate some last night from one of the small eateries on the side of the road in the community. So I find out this hot and sour soup recipe and cooked the radish soup which she liked the soup and radish, but leaving the mushrooms alone as she always does. I don’t know why she doesn’t like them and how to make her to. You know, I love mushrooms of any type. If you have some good tips, please leave a comment at the end. Thanks.

Ingredients:

Daikon radish: 1 medium-sized

Dried slices of tender bamboo shoots: 100 g

Dried mushrooms (picked in winter): 40 g

Seasonings:

Soy sauce: 20 g

Vinegar: 25 g

MSG: 2.5 g

Dried chili pepper: 5 g

Ginger: 5 g

Starch: 1 teaspoon

Peanut oil: 50 g

Sesame oil: 2 g

Preparation Work:

1. Wash the Daikon radish clean, scrape the surface skin away, and cut them into pieces;

2. Immerse the dried mushrooms into lukewarm water, and take them out when the mushrooms are softened;

3. Remove the foreign substance from the soaked mushrooms, wash them clean and cut them into slices;

4. Clean the bamboo shoot slices and cut them into pieces that are as big as the mushrooms;

5. Mince the ginger.

Cooking Steps:

1. Pour clean water into the wok, put it on high heat or full flame;

2. When the water boils, drop the daikon radish pieces into the wok, strain them out when they begin to get soft, and put them into clean water and leave them for 1 hour;

3. Strain the daikon radish pieces out from the cool water and put them on a plate;

4. Clean the wok and put it onto high heat or full flame;

5. Pour peanut oil into the wok when it is dried;

6. Drop the minced ginger into the wok when the oil gets hot;

7. Drop the dried chili pepper into the wok to warm the wok up;

8. Add in the soaked mushrooms, bamboo shoot slices and daikon radish pieces, and stir fry briefly;

9. Add in soy sauce and vinegar, and stir;

10. Add in a small amount of water;

11. When the wok begins to boil, turn to low heat or low flame and simmer for a few minutes;

12. Add in the MSG;

13. Thicken the soup with starch that is melted with water;

14. Blend a few drops of sesame oil into the wok before dishing out.

Cooking Tips:

I have found out that the longer the radish is cooked, the tasty it would be. You can adjust the cooking time according to your own preferences though.

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