Soup
Hot and Sour Soup (China)
- Preparation time
- 25 min
- Servings
- serves 4
Ingredients
- Stock — to buy1 L
- Tofu — to buy200 g
- Wood ear mushroom — to buy10 g
- Bamboo shoots — to buy100 g
- Egg — to buy1
- Rice vinegar — to buy3 tbsp
- Soy sauce — to buy2 tbsp
- Chili pepper — to buy1
- Cornstarch — to buy1 tbsp
- Spring onion — to buy2 stalks
Preparation
If using dried wood ear mushroom, soak it in hot water for 15 minutes until it softens and doubles in size, then drain and thinly slice it along with the bamboo shoots and the tofu cut into batons.
Bring the stock to a boil in a saucepan, then add the wood ear mushroom, bamboo shoots, tofu and sliced chili: let it simmer for 5 minutes over medium heat.
Add the rice vinegar and soy sauce, taste and adjust the tang to your liking — that's what gives this soup its hot-and-sour character, feel free to add a little more vinegar if you like it punchy.
Dissolve the cornstarch in a little cold water, then pour it into the simmering soup in a thin stream while stirring to thicken it slightly.
Lower the heat so the soup barely simmers, then pour in the beaten egg in a thin stream, stirring gently in one direction: it will form pretty ribbons rather than clumps as long as the soup isn't boiling hard.
Serve right away, sprinkled with spring onion.