[{"data":1,"prerenderedAt":74},["ShallowReactive",2],{"video-2ec5ka":3},{"video":4,"relatedVideos":62},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":27,"categories":46,"channel":59},1004500,"2ec5ka","MiaN0cvabnY","Derek Sarno's Weeknight Hot & Sour Soup: Lion's Mane Broth, Silken Tofu, and Thai Chiles","Derek Sarno makes a quick vegan hot and sour soup inspired by a takeout craving, using lion's mane mushroom broth, dried shiitake mushrooms, silken tofu, and Thai chiles. The video walks through balancing salty, sour, and spicy flavors from scratch in under 30 minutes — a practical, flavorful weeknight meal anyone can pull off at home.","PT12M42S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26],"dairy-free","umami","spicy","vegan","gluten-free","mushrooms","quick recipe","plant-based","simmering","Asian-inspired","tofu","hot and sour soup","weeknight meal",[28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45],"12 dried shiitake mushrooms","1 cup boiling water (for soaking)","1 block silken tofu","3 stalks celery","1 thumb-sized piece fresh ginger","1 garlic clove","1 17.5oz\u002F510ml lion's mane mushroom broth","2 17.5oz\u002F510ml water","1 teaspoon whole white peppercorns","3 scallions","3 Thai chiles","4 tablespoons soy sauce","5 tablespoons rice vinegar","2 tablespoons sugar","1 cup frozen peas","2 tablespoons toasted sesame oil","2 teaspoons cornstarch","2 tablespoons cold water",[47,53],{"id":48,"name":49,"slug":50,"emoji":51,"color":52},164,"Soups","soups","🍜","#c0392b",{"id":54,"name":55,"slug":56,"emoji":57,"color":58},101,"Quick Meals","quick-meals","⚡","#F4A020",{"name":60,"slug":61},"Derek Sarno","derek-sarno",[63],{"id":64,"code":65,"youtubeVideoId":66,"title":67,"description":68,"youtubeDuration":69,"youtubeIsShort":11,"contentType":12,"channel":70},1013834,"o7f8ht","Odez3uKwWOA","Three Levels of Egg Drop Soup: The Cornstarch Ratio, Egg-Splitting Trick, and Color Secrets Takeout Places Use","Jason Farmer breaks down Chinese takeout egg drop soup into three versions: a quick 10-minute bouillon-based soup, an aromatic-infused elevated version, and a fully from-scratch gourmet approach using homemade Chinese chicken stock. The video reveals pro techniques like cornstarch slurry ratios, the egg yolk\u002Fwhite separation trick for texture, and how turmeric or food dye creates that classic neon-yellow color.","PT12M36S",{"name":71,"slug":72,"avatar":73},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",1778181066452]