Hot and Sour Soup

Ingredients

• 1.2 litres vegetable stock
• 200g mushrooms, sliced
• 200g firm tofu, julienned
• 1 carrot, julienned
• 2 eggs, beaten
• 4 tbsp rice vinegar
• 3 tbsp soy sauce
• 1 tsp white pepper
• 1 tbsp cornflour mixed with water
• 1 tsp sesame oil
• Spring onion

Instructions

1. Bring the stock to a simmer.
2. Add the mushrooms, tofu and carrot; cook 5 minutes.
3. Stir in the vinegar, soy sauce and white pepper.
4. Thicken with the cornflour slurry.
5. Stream in the egg while stirring for ribbons.
6. Finish with sesame oil and spring onion.

Serving suggestions

• Serve hot.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions