Hot and Sour Soup

Method

1. 1
   • vegetable stock1¼ l
   • tofu200 g
   • shiitake mushroom100 g
   • carrot1

   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 vinegar3 tbsp
   • soy sauce2 tbsp
   • white pepper1 tsp
   • chilli flakes1 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
   • cornstarch3 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
   • egg2

   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 oil1 tsp
   • spring onion2

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