Hot and Sour Tofu Soup

By Maverick19

Ingredients

• 6 dried shiitake mushrooms, soaked in hot water for 5 minutes
• 5 cups chicken or vegetable stock
• 6 spring onions, sliced
• 1/2 cup canned bamboo shoots, drained and thinly sliced
• 2 tsp grated fresh ginger
• 3 Tbsp red wine vinegar
• 1 small red chili, deseeded and thinly sliced
• 3 Tbsp corn flour (finely ground cornmeal), mixed with 3 Tbsp water
• 1 large egg plus 1 extra egg white
• 7 oz firm tofu, cut into chunks
• 1 bunch baby boo chou, leaves trimmed and sliced
• 3 Tbsp sweet soy sauce (kecap manis)
• 1 tsp sesame oil
• 2 Tbsp finely chopped fresh garlic chives

Preparation

Step 1

1. Drain mushrooms and thinly slice. Heat stock in a large saucepan and add mushrooms, spring onions, bamboo shoots and ginger. Slowly bring to a boil and simmer, covered, for 10 minutes.
2. Add vinegar and chili to the pan, then stir in cornflour mixture. Mix egg and egg white together and slowly stir into soup, beating gently after each addition. Add tofu, bok chou, sweet won sauce and sesame oil. Cook for 2 minutes, then ladle soup into bowls and garnish with garlic chives.