morsels45

morsels45 said

Hot and sour soup

Thick with black vinegar and white pepper, egg drawn through it in ribbons.

Hot and sour soup
Photo: BrokenSphere, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make hot and sour soup

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Thick, peppery, vegetarian

25 minutes · serves 4 · Easy

What you need

  • 1 litre vegetable stock
  • 6 dried shiitake, soaked and sliced
  • 150g firm tofu, in strips
  • 1 handful wood ear, soaked
  • 4 tbsp black vinegar
  • 1.5 tsp ground white pepper
  • 2 tbsp soy sauce
  • 3 tbsp cornflour in water
  • 2 eggs, beaten
  • 2 spring onions
  • 1 tsp sesame oil

What you do

  1. 1Bring the stock up with the mushrooms and their soaking water, the wood ear and the tofu. Simmer 10 minutes.
  2. 2Soy sauce, vinegar and — this is the part people underdo — all of the white pepper.
  3. 3Stir in the cornflour slurry and let it thicken for a minute.
  4. 4Take it off the boil. Pour the beaten egg in a thin stream while stirring one way, and stop stirring.
  5. 5Sesame oil and spring onion off the heat. Taste: it wants more vinegar than you think.

Fifteen minutes from a tin

15 minutes · serves 2 · Very easy

What you need

  • 600ml vegetable stock
  • 1 tin bamboo shoots
  • Mushrooms
  • Black vinegar
  • White pepper
  • Cornflour
  • 1 egg

What you do

  1. 1Stock, bamboo and mushrooms up to a simmer for 5 minutes.
  2. 2Vinegar and pepper, thicken, then the egg in a stream.