Chinese Hot and Sour Soup

Cook Time 30 minutes

Servings 4

Ingredients

2 dried chillies

1L chicken stock

180g fresh shiitake mushrooms, sliced

1 bunch Enoki mushrooms

1 block of firm tofu, cut into batons 

¼ Chinese cabbage, sliced 

⅓ cup bamboo shoots

2 tbsp cornflour mixed with 4 tbsp water

2 eggs, whisked 

3 tbsp white vinegar 

2 tbsp black vinegar 

Sauce

1 tsp white pepper 

1 tbsp light soy sauce

½ tsp sesame oil

1 tbsp dark soy sauce

1 tsp sugar 

3 spring onions, finely chopped, to serve

Method

Heat a large pot over medium-high heat. Add the oil and chillies and fry for a minute. Add the stock and bring up to a simmer before adding the bamboo shoots, mushrooms, cabbage and tofu. Simmer for 10 minutes.

Combine all of the sauce ingredients, add to the soup with the vinegar and stir through. Bring to a boil and add corn flour slurry, a few spoonfuls at a time, until it reaches the desired consistency. Slowly drizzle in the whisked egg while continuously stirring the soup.

Garnish with spring onion to serve.