Hot-and-sour Soup

INGREDIENTS

• 6-10 dried Chinese mushrooms, soaked in warm water
• 115g/ 4oz pork or chicken
• 1 packet tofu
• 50g/ 2oz sliced bamboo shoots, drained
• 600ml/ 1 pint/ 2 1/2 cups stock
• 15ml/ 1 tbsp Chinese rice wine or dry sherry
• 15ml/1 tbsp light soy sauce
• 15ml/ 1 tbsp rice vinegar
• Salt and ground white pepper
• 15ml/ 1 tbsp cornflour paste

STEPS

1. Wash the mushroom and discard the stalks. Thinly sliced the mushrooms, meat, tofu and bamboo shoots.*

2. Pour in the water and boil it. Then, add the stock till it melted.

3. Once boil, pour all the shredded ingredients and boil it and later simmer it.*

4. If using soft tofu, pour it in last. Add the wine, soy sauce and vinegar.

5. Add the cornflour paste, stir until thickened and season it with pepper and salt.

6. After that, pour in the tofu and stir it gently.

NOTES:

I made some changes to the recipe

• I replaced chinese mushrooms with button mushrooms
• I used the soft tofu instead of the hard tofu
• I replaced rice vinegar with black vinegar
• *If using chinese mushrooms, soaked, dry and then discard the hard stalks.