HOT & SOUR SOUP

A

PREPARATION TIME: 3 mins

COOKING TIME: 12 mins

SERVES: 4

 

 

 

 

 

 

 

 

INGREDIENTS

2 tsp

Sugar

 

6

Dried Chinese mushrooms

3 tbsp

Cider vinegar or Chinese vinegar

2

Eggs

1 tsp

White pepper

 

1 tsp

Sesame oil

2 tbsp

Dark soy sauce

 

1 litre

Stock

2 tbsp

Cornflour blended with 2 tbsp water

1½ cups

Tofu (bean curd) cut into thin

2 tbsp

Spring onion, finely chopped

 

slices/cubes

1 tbsp

Chilli oil

 

 

 

 

 

 

METHOD

Soak mushrooms in enough water to cover. Microwave on HIGH for 3 minutes. Remove and let it rest for 1 minute. Drain and squeeze out excess liquid. Discard stems and finely shred caps. Beat eggs with 1tsp sesame oil. Place stock, mushrooms, tofu, sugar, vinegar, pepper and soy sauce in a large bowl and microwave covered on HIGH for 5 minutes. Remove. Stir in blended cornflour. Microwave on HIGH for 1 minute. Remove. Pour beaten egg mixture into soup in a steady stream. Microwave on HIGH for 1 minute. Remove. Stand for 1 minute before pouring into soup bowls. Stir in spring onion and chilli oil.

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