One of my favorite dishes in Taiwan is Squid Soup--You Yu Geng. It's pretty easy to make.
Start with frozen squid nuggets--squid with fish paste. These can be found in Asian markets. I know it sounds suspect but it's actually quite good.
Taiwanese Squid Soup
4 cans low-sodium chicken stock
4 dried black mushrooms (soaked in water and sliced)
4 cups shredded Napa cabbage
1 can shredded bamboo shoots
1 medium carrot, julienned
1 package squid nuggets, defrosted and sliced.
1/3 bunch cilantro, chopped
1/3 cup black vinegar (found in Asian markets--cannot substitute other vinegars)
1 tsp white pepper
1/4 cup cornstarch
1 Tbs sesame oil
Add mushrooms, cabbage, bamboo shoots and carrot to chicken stock. Bring to boil and then turn heat down to medium. Simmer for 30 minutes until vegetables are tender. Add squid nuggets, cilantro, black vinegar and white pepper. Dissolve cornstarch in 1/4 cup water and add slurry to soup. Add sesame oil and serve.
2021 05 01
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