Ingredients
- 1 litre vegetable stock
- 1 tablespoon ginger, grated
- 2 red chillies, deseeded and finely chopped
- 1 tablespoon Shaosing rice wine
- 2 tablespoons dark soy sauce
- 220 grams bamboo shoot, drained
- 10 grams Chinese black woodear mushrooms, soaked for 20 minutes and then drained
- 250 grams tofo, firm and cut into cubes
- 50 grams Sichuan preserved vegetables
- 2 tablespoon dark soy sauce
- 3 tablespoons black rice vinegar (or balsamic vinegar)
- 1 tablespoon chilli oil
- 1/4 teaspoon ground white pepper (she noted a pinch)
- 1 egg, lightly beaten
- 1 tablespoon cornflour
- 1 spring onion, large and finely sliced
- Coriander, for garnish
How to Make
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Step 1: Pour the stock into a pan and bring to the boil and add all the ingredients up to and including the wood ear mushrooms.
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Step 2: Turn the heat down to medium, and add the tofu, Sichuan vegetables, soy sauce, vinegar, chilli oil and white pepper, and simmer for 10 minutes.
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Step 3: Stir in the beaten egg, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency).
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Step 4: Add the spring onion, garnish with the coriander, if you like, and serve immediately.
Tips & Variations
- This one is from the DD and one given to her by a friend who follows a vegan diet - squeeze you tofu to get rid of excess liquid before cutting it up and is will absorb the flavours better that are going into the dish.
We hope you enjoy this recipe!
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