Hot and Sour Soup
Allergens: Gluten, Sesame, Soya
The Chinese classic: tofu and mushroom in a hot, vinegar-sharp broth.
Ingredients
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Sugar 0.25 tsp
- Stock cubes cup
- Soy sauce 1 tsp
- Mushrooms 0.33 cup
- Spring onions 0.25 cup
- Pork chops 0.5 cup
- Tofu 0.67 cup
- Cornflour 1 tbsp
- Dried mushrooms 0.33 cup
- Hot sauce 0.5 tsp
- Malt vinegar cup
- Sesame oil 1 tsp
Method
- - MAKING THE SOUP.
- In a wok add chicken broth and wait for it to boil.
- Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.
- Add Tofu, mushrooms, black wood ear mushrooms to the wok.
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
- Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds.
- Serve the soup in a bowl and add the bbq pork and sliced green onions on top.