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.
22
