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Hot & sour soup
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Total Time:
45 minutes
"Velvety veggie soup with egg ribbons, tofu, and shitake mushrooms for ultimate comfort."
Ingredients:
  • 2 cloves of garlic
  • 1-2 fresh red chillies
  • sea salt
  • freshly ground white pepper
  • 1 thumb-sized piece of ginger
  • 250 g shiitake mushrooms cleaned
  • 225 g bamboo shoots drained
  • groundnut oil or vegetable oil
  • low-salt soy sauce
  • rice wine vinegar
  • 1 teaspoon runny honey
  • 1.5 litres hot organic vegetable stock
  • 150 g firm tofu
  • 2 spring onions
  • ½ bunch of chives
  • 1 large free-range egg
Instructions:
  • Peel garlic, deseed chillies, roughly chop, and place in a mortar. Add salt and bash into a rough paste. Mix in finely chopped ginger. Slice mushrooms and bamboo shoots. Heat oil in a wok, fry mushrooms until golden. Add chilli paste, bamboo shoots, and fry. Combine soy sauce, rice vinegar, honey, and white pepper, add to the pan with hot stock, simmer for 10 minutes. Chop tofu into cubes, slice spring onions and chives, whisk egg. Remove the soup from heat, create a whirlpool and pour in beaten egg. Add tofu, heat for 1 minute. Season with soy sauce and vinegar. Serve with spring onions and chives on top.

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