Chinese hot and sour soup 28 Mar 2021

Recipe is a combination of a streetfood blog, a TikTok video, and my fridge’s contents.

Shopping list

• 1 tbsp minced ginger
• 1 tbsp asian chili paste
• 1 tbsp oil (I used sesame oil but go ahead, be creative)
• 30 g wood ear mushroom
• 1 minced garlic clove
• 200 g sliced bamboo shoots
• 5 cl soy sauce
• 5 cl rice vinegar
• salt, pepper
• sichuan pepper
• 7 dl chicken broth
• 150 g tofu
• 4 tsp cornstarch
• 1 egg
• spring onion

Directions

Heat a wok. Mix the ginger, chili paste and the oil. It goes in the wok, sear for a short time.

Mix in the mushroom, garlic and the bamboo shoots.

Wait a minute, then add the soy sauce, vinegar and spices.

Add the broth, cook for about 5 minutes.

Add the tofu, cook for a short while.

Mix the starch with a 1 dl of cold water, then it goes into the wok.

Slowly add the eggs, do not stir.

Serve while it’s warm, with spring onion on the top.

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