Hot and Sour Soup

What you need

Ingredients

Measured for 2 servings.

• 60 gFresh mushrooms
• 60 gRehydrated wood-ear mushrooms
• 120 gFirm Tofu
• 90 gRaw lean pork tenderloin
• 600 mlReady-to-use chicken stock
• 2.5 gSalt
• 1 gSugar
• 5 mlSesame Oil
• 0.5 gWhite pepper
• 2.5 mlHot chilli sauce
• 45 mlRice Vinegar
• 5 mlSoy Sauce
• 8 gCornstarch
• 30 mlWater for slurry
• 55 gEgg, without shell
• 25 gSpring Onions

Make it

Method

1. 01

   If using dried wood-ear mushrooms, soak and rinse enough to obtain 60 g rehydrated mushrooms; discard the soaking liquid. Slice 60 g fresh mushrooms and 90 g lean raw pork thinly, dice 120 g firm tofu, beat a 55 g egg and slice 25 g spring onions. Mix 8 g cornstarch with 30 ml cold water until smooth.

2. 02

   Bring 600 ml ready-to-use chicken stock to a gentle boil. Add the pork and simmer 5–6 minutes until fully cooked, then add both mushrooms and simmer 3 minutes. Stir in 2.5 g salt, 1 g sugar, 5 ml sesame oil, 0.5 g white pepper, 2.5 ml hot sauce and 5 ml soy sauce.

3. 03

   Stir the cornstarch slurry again and pour it in while stirring. Simmer 1–2 minutes until slightly thickened. Lower the heat and pour in the beaten egg in a thin stream; wait a few seconds, then stir once to form soft ribbons.

4. 04

   Take the pot off the heat and stir in 45 ml rice vinegar; taste before adding anything else. Divide between two bowls and finish with the sliced spring onions. This is a thin soup, not a thick sauce; the pork must be cooked through.