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Hot and Sour Soup
Classic Chinese hot and sour soup with tofu, black fungus and egg in a sharp vinegar-chilli broth. Pouring the beaten egg in a slow stream while stirring the soup in one direction is what forms fine, silky ribbons rather than clumps of scrambled egg.
Ingredients
Instructions
Bring stock to simmer. Add tofu, mushrooms and bamboo shoots.
Simmer 5 minutes. Add vinegar, soy and white pepper.
Stir in cornflour slurry to thicken.
Slowly pour eggs in a stream while stirring to form ribbons.
Drizzle sesame oil, scatter spring onions and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
