This is a classic Chinese hot and sour soup. It’s hearty, savoury, sour & can be as spicy as you want it to be.
Watch how it is done!
- 3 cubes chicken bouillon and mix with 2000ml water (or homemade chicken stock), set 1/2 cup aside
- 1 tablespoon vegetable oil
- 1/2 inch ginger
- 2 to 3 cloves garlic, minced
- 1 cup dried shiitake mushrooms, soaked for 10 minutes and thinly sliced
- 1/4 cup Rice Vinegar
- 1/4 cup Light Soy Sauce
- 1/3 cup cornstarch mix with 1/2 cup chicken broth
- 1 to 2 teaspoon, chilli oil
- 2 large eggs, whisked
- 200g Firm Tofu, cut into small cubes
- 3 to 4 spring onion, thinly sliced
- 1 tablespoon sesame oil
- Kosher salt, to taste
- White pepper, to taste
- Chinese Black Vinegar
- Prepare the chicken broth: In a stock pot, bring water to boil and place 3 bouillon cubes. Set aside for later use.
- In a pot on medium heat, add oil and sauté ginger and garlic until fragrant. Add the chicken broth, shiitake mushrooms, rice vinegar, light soy sauce and stir to combine and until the soup reaches a simmer.
- While the soup is heating, whisk together the cornstarch and 1/2 cup of chicken broth in a small bowl until completely smooth. Then stir in the cornstarch mixture into the soup and let it simmer for 2 to 3 minutes until the soup has thickened.
- Stir the soup in a circular motion and slowly drizzle in the eggs in a thin stream to create egg ribbons. Add the chilli oil, tofu, spring onions and sesame oil. Then season the soup with salt and white pepper to taste.
- Serve immediately, garnished with spring onion and drizzle the Chinese black vinegar into the soup.
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok