A classic Chinese hot and sour soup — a tangy, peppery broth with tofu, mushrooms, wood ear and pork, thickened and swirled with egg. Warming and full of flavour.
- 1/3 cup Mushrooms
- 1/3 cup Wood Ear Mushrooms
- 2/3 Cup Tofu
- 1/2 cup Pork
- 2-1/2 cups Chicken Stock
- 1/2 tsp Salt
- 1/4 tsp Sugar
- 1 tsp Sesame Seed Oil
- 1/4 tsp Pepper
- 1/2 tsp Hotsauce
- 1-½ cups Vinegar
- 1 tsp Soy Sauce
- 1 tbs Cornstarch
- 2 tbs Water
- 1/4 cup Spring Onions
Tags:
SoupVideo
Preparation
- Add the chicken broth to a wok and bring to the boil.
- Add the salt, sugar, sesame oil, white pepper, hot pepper sauce, vinegar and soy sauce, and stir for a few seconds.
- Add the tofu, mushrooms and wood ear mushrooms.
- To thicken, whisk together 1 tbsp cornstarch and 2 tbsp water and slowly add to the soup until it reaches the right thickness.
- Slowly pour in 1 slightly beaten egg, stirring for 8 seconds.
- Serve in bowls topped with the BBQ pork and sliced spring onions.
