Hot and Sour Soup

Method

1. 1
   • vegetable stock 1¼ l
   • tofu 200 g
   • shiitake mushroom 100 g
   • carrot 1

   Simmer the vegetables in stock — Bring the vegetable stock to a simmer and add the tofu, shiitake, and carrot. Cook for 5 minutes until the vegetables soften.

   ⏱5 min
2. 2
   • chinkiang black vinegar 3 tbsp
   • soy sauce 2 tbsp
   • white pepper 1 tsp
   • chilli flakes 1 tsp

   Season the soup to taste — Stir in the black vinegar, soy sauce, white pepper, and chili flakes, tasting and adjusting the tang and heat to your liking.

3. 3
   • cornstarch 3 tbsp

   Thicken with cornstarch slurry — Mix the cornstarch with 4 tablespoons of cold water and stir into the simmering soup until it thickens slightly.

4. 4
   • egg 2

   Stream in the beaten eggs — Turn the heat to low, and while stirring the soup in a slow circle, drizzle in the beaten eggs to form silky ribbons.

5. 5
   • sesame oil 1 tsp
   • spring onion 2

   Finish and serve hot — Drizzle with sesame oil, scatter with spring onion, and serve hot.