Hot and Sour Soup

Serves 4 

4 cups water or broth (vegetable broth – if using, only do 2 cups broth and 2 cups water) 

½ cake soft tofu, cut into cubes 

½ cup bamboo shoots 

2 large wood ears, shredded (soaked for 2 hours) 

½ cup dried shiitake mushrooms (soaked for 2 hours and cut thin) 

1 egg beaten 

Mixture A 

1 tsp salt 

1 tsp sugar 

2 tbsp light soy sauce (Kikkoman’s or River bridge)

5 tbsp vinegar (or a little more to taste) 

1 tsp sesame oil 

2-4 tsp chilli oil or chilli bean sauce (not with actual beans) 

Mixture B – may need to add more of this mixture if you want it thicker 

1 tbsp cornstarch 

¼ cup water 

Mixture C

1 cup shredded baby bok choy 

3 tbsp chopped green onion 

1 tsp finely chopped ginger 

Dash of black pepper 

Boil water/broth. When boiling add: mushrooms, bamboo shoots, wood ear and tofu. Once boiling again, add mixture A. 

Beat egg well and set aside.

Slowly pour mixture B into the soup while stirring. Taste broth and adjust if desired (if using broth, may want to add a little more vinegar)

Let broth come back to a boil and add mixture C. 

Slowly drop beaten egg while stirring in one direction.

Serve hot.