Hot & Sour Mushroom Soup

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Dried shiitake mushrooms		3
Dried shrimps		2 tbs
Kikurage mushrooms		30g
Mushrooms (shimeji or oyster)		50g
Coriander		as required
Silky tofu		1/2
Soup (chicken soup and rehydrated mushrooms and shrimps)		600ml
Light soy sauce		1/2 tbsp
Black pepper		as required
Chinese pepper		if you like
Potato starch in water		1-2 tbsp
Egg		1
Chinese vinegar		2 tbsp
Sesame oil		1 tsp
Chinese chilli oil		2 tsp

Method

Cook

20min

Rehydrate the dried shiitake and shrimps and kikurage mushrooms with water, then finely slice the mushrooms.

Roughly chop the coriander and cut the tofu to bitesize pieces.

Put the soup and water from the rehydrated ingredients at Step 1 into a pan and bring to the boil.

Add the mushrooms and tofu to Step 3. Season with soy sauce, pepper and Chinese pepper.

Turn off the heat and add the potato starch. When the soup thickens, put the heat on again and gently pour in the beaten egg.

When the egg firms up, turn off the heat. Add the vinegar and stir a little.

Transfer to a bowl and pour over a mix of the sesame oil and Chinese chilli oil. Sprinkle with the coriander.

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