Hot and sour soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 200g enoki, oyster or shimeji mushrooms, trimmed
- 20g dried shiitake mushrooms, or dried black ear fungus, rehydrated and sliced into strips
- 2 carrots, sliced into thin batons
- 2 tbsp vegetable oil
- 1 tomato, peeled and diced
- 1 tbsp tomato purée
- 100g silken tofu, sliced into strips
- 3 tbsp cornflour, mixed with 5 tbsp of water
- 1 egg, lightly beaten
- 1 tsp ground white pepper
- 2 tbsp zhenjiang vinegar, or sherry vinegar
- 1 tbsp sesame oil
- coriander, roughly chopped
Method
- STEP 1
Bring a large pot of water to the boil over a medium-high heat, then blanche the trimmed mushrooms, rehydrated mushrooms or black ear fungus and carrots for 3 mins until softened. Remove from the heat and drain in a colander.
- STEP 2
Heat the vegetable oil in a deep pan over a medium-high heat. Cook the tomato for 2-3 mins, stirring frequently, then mix in the tomato purée, reduce the heat to low, and cook for 1 min. Pour in 600ml of water and bring to the boil. Toss in the blanched mushrooms, black ear fungus, if using, carrots and tofu, and cook for 3 mins. Stir in the cornflour mixture and cook for another 2 mins, until slightly thickened. Reduce the heat to a gentle simmer.
- STEP 3
Pour the beaten egg carefully around the hot liquid. Do not stir for 2 mins. Season with the ground white pepper and add the vinegar to taste. Stir in the sesame oil and sprinkle over the coriander, to serve.
