Hot and sour soup
This tangy soup by chef Sandy Tang has a spicy kick, perfect for warming up in the winter months. Load it with even more of your favourite vegetables, as you like, for a hearty main
- Serves: 2 persons
- 200g enoki, oyster or shimeji mushrooms, trimmed
- 20g dried shiitake mushrooms, or dried black ear fungus, rehydrated and sliced into strips
- 2carrots, sliced into thin batons
- 2tbsp vegetable oil
- 1tomato, peeled and diced
- 1tbsp tomato purée
- 100g silken tofu, sliced into strips
- 3tbsp cornflour, mixed with 5 tbsp of water
- 1egg, lightly beaten
- 1tsp ground white pepper
- 2tbsp zhenjiang vinegar, or sherry vinegar
- 1tbsp sesame oil
- coriander, roughly chopped
Step 1Bring a large pot of water to the boil over a medium-high heat, then blanche the trimmed mushrooms, rehydrated mushrooms or black ear fungus and carrots for 3 mins until softened. Remove from the heat and drain in a colander.
Step 2Heat the vegetable oil in a deep pan over a medium-high heat. Cook the tomato for 2-3 mins, stirring frequently, then mix in the tomato purée, reduce the heat to low, and cook for 1 min. Pour in 600ml of water and bring to the boil. Toss in the blanched mushrooms, black ear fungus, if using, carrots and tofu, and cook for 3 mins. Stir in the cornflour mixture and cook for another 2 mins, until slightly thickened. Reduce the heat to a gentle simmer.
Step 3Pour the beaten egg carefully around the hot liquid. Do not stir for 2 mins. Season with the ground white pepper and add the vinegar to taste. Stir in the sesame oil and sprinkle over the coriander, to serve.