The SOUP-ER tasty Hot + Sour Soup Recipe to warm you up!

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Thanks Omnifoods for sponsoring this episode: https://www.instagram.com/omnifoods.global/ https://omnifoods.co/us https://bit.ly/2ZKWxy2 ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE AN EASY & QUICK CHINESE HOT + SOUR SOUP RECIPE THAT'S TASTIER THAN TAKEOUT! LAY HO MA! This recipe totally reminds me of my childhood - it's savoury, comforting, and incredibly easy to put together. Join me in this episode and learn how to make a quick Chinese style hot and sour soup recipe right at home! Let's begin Ingredients: 4 dried shiitake 5g woodear mushrooms (2-3 small pieces) 2 cups veggie stock 4 cups water 3 pieces garlic small piece ginger 3 sticks green onion 1/2 cup canned bamboo 170g Omni Pork Strips (1 package) 2 tbsp avocado oil 1 tsp cayenne pepper 1 tbsp cane sugar 2-3 tbsp soy sauce 2-3 tbsp Chinese black vinegar 1 1/2 tbsp potato starch + 2 tbsp water Directions: 1. Place the dried mushrooms into a stock pot followed by the veggie stock and water. Heat the pot on medium high heat covered for about 7-8min 2. Finely chop the garlic, ginger, and green onions. Reserve some green onions for garnish 3. Pour the hot broth into a large mixing bowl. Remove the rehydrated mushrooms. Rinse and drain the mushrooms in cold water so that they are easier to handle 4. Thinly slice the woodear mushrooms. Carefully remove the stalks from the shiitakes and thinly slice. Thinly slice the bamboo 5. Heat the stock pot back to medium heat. Add the avocado oil. Add the garlic, ginger, green onions, and the Omni Pork Strips. Sauté for 4-5min 6. Add the mushrooms, bamboo, cayenne pepper, cane sugar, soy sauce, Chinese black vinegar, and the reserved mushroom stock 7. Give the soup a good stir. Then, cover and bring to a boil 8. Make a slurry by mixing together the potato starch and 2 tbsp of water. When the soup comes to a boil, pour in the slurry while stirring 9. Plate the soup and garnish with some chopped green onions If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography 0FFFVQEBRFLU7DCC O327DC9W0LYUR6GN You are watching: https://youtu.be/HdffCzDEE8s