Name: Chinese Hot & Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 tbsp neutral cooking oil; 150g pork tenderloin or chicken breast cut into very thin strips; 1 tsp fresh ginger finely grated; 100g shiitake or chestnut mushrooms thinly sliced; 100g bamboo shoots drained and cut into thin strips; 1.2 litres chicken stock; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp Sugar; 100g Firm tofu cut into thin strips; 2 tbsp cornflour; 3 tbsp cold water; 1 large egg, beaten; 3 tbsp Chinkiang black vinegar, plus extra to taste; 1–2 tsp ground white pepper, to taste; 1 tbsp chilli oil or to taste; 1 tsp toasted sesame oil; 2 spring onions finely sliced

Method

15 mins prep20 mins cook35 mins total

Heat the oil in a large saucepan over a medium-high heat. Add the pork or chicken and stir-fry for 2–3 minutes, until the outside is no longer pink.
Add the ginger and mushrooms and cook for another 2 minutes.
Add the bamboo shoots, chicken stock, both soy sauces and sugar. Bring to a simmer and cook gently for 8 minutes, or until the meat is cooked through.
Add the tofu and simmer for 2 minutes, stirring carefully so it does not break up.
Mix the cornflour and cold water until smooth. Slowly pour it into the simmering soup while stirring, then cook for 1–2 minutes until lightly thickened.
Reduce the heat. Stir the soup gently in one direction and slowly drizzle in the beaten egg. Leave it undisturbed for 20 seconds, then stir once to separate the egg ribbons.
Remove from the heat and stir in the black vinegar, white pepper, chilli oil and sesame oil. Taste and adjust the vinegar, pepper and chilli until the soup is distinctly hot and sour.
Ladle into bowls and finish with the sliced spring onions.