Soups Recipes - Hot and Sour Soup Recipe

Ingredients

• 10g/1/4oz dried cloud ear (wood ear) mushrooms

• 8 fresh shiitake mushrooms

• 900m/3 3/4 cups vegetable stock

• 75g/3oz firm tofu, cubed

• 50g/2oz/1/2 cup shredded, drained, canned bamboo shoots

• 15ml/1 tbsp caster (superfine) sugar

• 45ml/3 tbsp rice vinegar

• 15ml/1 tbsp light soy sauce

• 1.5ml/1/4 tsp chili oil

• 2.5ml/1/2 tsp salt

• large pinch of ground white pepper

• 15ml/1 tbsp corn flour (cornstarch)

• 15ml/1 tbsp cold water

• 1 egg white

• 5ml/1 tsp sesame oil

• 2 spring onions (scallions), cut into fine rings

Serves 4

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Method:

1. Soak the dried cloud ears in hot water for 20 minutes or until soft. Drain. trim off and discard the hard base from each cloud ear and then chop the fungus roughly.

2. Remove and discard the stems from the shiitake mushrooms. Cut the caps into thin strips.

3. Place the stock, mushrooms, tofu, bamboo shoots and cloud ear mushrooms in a large pan. Bring the stock to the boil, lower the heat and simmer for about 5 minutes. 

4. Stir in the sugar, vinegar, soy sauce, chili oil, salt and pepper. Mix the corn flour to a paste with the water. Add to the soup, stirring constantly until it thickens slightly.

5. Lightly beat the egg white, then pour it slowly into the soup in a steady stream, stirring constantly until it forms threads.

6. Add the sesame oil, ladle into heated bowls and garnish with spring onion rings.

Note: This spicy, warming soup really whets the appetite and is the perfect introduction to a simple Chinese meal.