Hot and sour soup

Name: Hot and sour soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Vegetable stock cubes, made up with 1 litre hot water; 150 g Mushrooms, thinly sliced; 10 g Fresh ginger, cut into matchsticks; 150 g Firm tofu, cut into thin strips; 60 g Carrots, cut into matchsticks; 30 ml Soy sauce; 40 ml Rice vinegar; 2 g Black pepper, or white pepper; 0.5 g Dried chilli flakes; 15 g Cornflour, mixed with 2 tbsp cold water; 1 Eggs, beaten; 5 ml Sesame oil; 2 Spring onions, sliced

The Chinese restaurant favourite: a peppery, tangy broth with silky ribbons of egg, mushrooms and tofu. Adjust the vinegar and pepper to suit your table.

Ingredients

1 Vegetable stock cubes, made up with 1 litre hot water
150 g Mushrooms, thinly sliced
10 g Fresh ginger, cut into matchsticks
150 g Firm tofu, cut into thin strips
60 g Carrots, cut into matchsticks
30 ml Soy sauce
40 ml Rice vinegar
2 g Black pepper, or white pepper
0.5 g Dried chilli flakes
15 g Cornflour, mixed with 2 tbsp cold water
1 Eggs, beaten
5 ml Sesame oil
2 Spring onions, sliced

Method

Bring the stock to a simmer with the mushrooms, ginger, tofu and carrot and cook for 5 minutes.
Stir in the soy sauce, vinegar, pepper and chilli flakes. Stir the cornflour mix again, pour it in and stir until the soup thickens slightly.
Stir the soup in a circle and slowly drizzle in the egg so it sets in fine ribbons. Finish with sesame oil and spring onions.