Spicy Hot and Sour Soup
Created by ImPat on March 3, 2020
- Servings: 4
- Prep Time: 20m
- Cook Time: 15m
- Recipe #34436
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.