Chinese Hot and Sour Soup

Method

1. 1

   Soak the mushrooms

   Pour 500 ml boiling water over the dried mushrooms in a heatproof bowl, cover and soak off the heat for 30 to 60 minutes, until the thickest cap is fully tender when squeezed.

2. 2

   Reserve the mushroom liquid

   Pour all the soaking liquid through a fine sieve lined with kitchen paper into a jug, leaving any grit in the bowl; measure 400 ml for the soup.

3. 3

   Prepare the ingredients

   Drain the mushrooms, remove tough stems and thinly slice the caps, tofu and bamboo shoots; finely slice the spring onions.

4. 4

   Simmer the soup

   Bring the stock and 400 ml reserved mushroom liquid to a simmer over medium-high heat for about 5 minutes, then add mushrooms, tofu, bamboo shoots and soy sauce; simmer gently for 5 minutes, until hot throughout.

5. 5

   Season the soup

   Stir in 4 tbsp vinegar and 1½ tsp white pepper over low heat for 30 seconds, then taste and add vinegar or pepper in small increments until distinctly sour and peppery.

6. 6

   Thicken the soup

   Mix the cornflour and cold water until smooth, then stir the soup in a slow circle over medium heat and gradually drizzle in the slurry; cook for 1 to 2 minutes, until glossy and lightly thickened.

7. 7

   Add the eggs

   Beat the eggs, lower the heat until the soup barely simmers, then drizzle them in while stirring gently in one direction; cook for 30 seconds, until ribbons are just set.

8. 8

   Finish and serve

   Stir in the sesame oil over low heat for 30 seconds, ladle into bowls and scatter over the spring onions; serve hot.

Tips

• Soaking time varies with mushroom size and age; use tenderness of the thickest cap as the cue, and allow up to 60 minutes or longer if needed.
• Strain the soaking liquid through fine mesh or kitchen paper, since grit can settle in the bowl.
• Four tablespoons of vinegar and 1½ teaspoons of white pepper make a pronounced starting point; adjust by small amounts to suit your taste.
• Stir the slurry again immediately before adding it, as cornflour settles quickly.

Swaps

• Use vegetable stock instead of chicken stock.
• Use rice vinegar instead of Chinese black vinegar; the flavour will be less malty.
• Use 100 g finely sliced cooked chicken instead of tofu, adding it with the mushrooms and bamboo shoots.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently until steaming, stirring occasionally; avoid a hard boil so the egg stays tender.