tbsp shredded ginger
medium sized carrot (shredded)
pieces black mushrooms (soaked until softened)
piece bamboo shoot
spring onions (sliced)
cups chicken stock
tbsp light soya sauce
tbsp black vinegar
tsp chilly oil
tbsp cornstarch mixed with 2 tbsp water (for thickening)
Hot and Sour Soup brings together a collection of the best Asian culinary practices. It is an invigorating brew that works well as an appetizer.
Keep a deep thick bottomed pan on medium heat and add the chilly oil.
Add ginger to this and stir till the fragrance comes out.
Add shredded carrot, bamboo shoot and mushroom and stir till the veggies are soft.
Pour the chicken stock, soya sauce and water and bring to boil.
Add the cornstarch and bring it to the required consistency. Stir in the vinegar now and cook for half a minute.
Add the tofu and continue cooking for a minute.
Pour the egg in a thin stream continuously stirring with a fork. Season with salt and white pepper.
Garnish with spring onions and serve hot.