My Friend Angie turned me on to the Preserved Mushrooms a couple of years ago. We call it our cRacK sauce.
Winter has officially arrive here in Philly so I thought I would see if I could use the cRacK sauce for Hot and Sour Soup. It turned out AMAZING!!! Done in about 10 minutes. Below you will find the crEATive cooking outline below.
2 cans of Beef Broth
2 TBSP of fresh ginger
1/2 jar of Preserved mushroom
1 stalk of chopped celery – Chopped
3 TBSP of Soy Sauce
3 TSP Rice Wine Vinegar
Tofu or other protein (I didn’t have any today :()
Corn Starch Slurry (2 TSBP of Corn Starch to 5 TBSP of water)
The Gist of It:
Add 2 cans of Beef Broth of to a soup pot over medium high heat.
Grate in about 2 TBSP of fresh ginger. Add 1/2 jar of Preserved mushroom.
Add 1 stalk of chopped celery and 3 TBSP of Soy Sauce.
Make a corn starch slurry (2 TBSP of Corn Starch to 5 TBSP of water). When the soup begins to boil, drizzle in corn start slurry while you are whisking the soup mixture. Crack the egg and drizzle it into the soup mixture.
Add the 3 TBSP of Rice Wine Vinegar
Turn off the heat and enjoy!! Chopped 2-3 scallions to top the soup mixture.