Suan La Tang (Hot and Sour Soup)

Method

1. 1

   Soften the aromatics

   Heat the vegetable oil in a saucepan over medium heat for 1 minute. Add the garlic and ginger and cook for 1 minute, stirring, until fragrant but not browned.

2. 2

   Cook the mushrooms

   Add the shiitake mushrooms and cook over medium heat for 3 minutes, stirring, until softened and glossy.

3. 3

   Simmer the soup

   Pour in the chicken stock and add the tofu, soy sauce, black vinegar and white pepper. Bring to a gentle simmer over medium-high heat for about 5 minutes, then simmer gently for 5 minutes, until the mushrooms are tender.

4. 4

   Thicken gently

   Stir the cornflour mixture again, then pour it into the gently simmering soup while stirring. Cook over medium-low heat for 1 to 2 minutes, until lightly thickened.

5. 5

   Make egg ribbons

   Keep the soup just below a boil over low heat. Slowly drizzle in the beaten eggs while stirring the soup in one direction, then cook for 1 minute, until the egg is fully set in fine ribbons.

6. 6

   Finish and serve

   Remove from the heat, stir in the sesame oil and half the spring onions, and leave for 1 minute. Serve hot, topped with the remaining spring onions; taste and add a little more vinegar or white pepper if desired.

Tips

• Stir the cornflour mixture just before adding it, as it settles quickly.
• Keep the soup just below a boil as you drizzle in the eggs, and stir steadily in one direction.
• Taste before serving and add extra vinegar or white pepper a little at a time.

Swaps

• Use vegetable stock instead of chicken stock for a vegetarian version.
• Use rice vinegar instead of Chinese black vinegar, noting the flavour will be lighter.
• Use another firm, thinly sliced mushroom in place of shiitake.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently, stirring occasionally.