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.