Hot and Sour Soup

Ingredients

• 200 g firm tofu, cut into thin strips
• 15 g dried wood-ear mushrooms, soaked and sliced
• 3 large eggs, beaten
• 80 mL rice vinegar
• 60 mL soy sauce
• 3 tbsp cornstarch mixed with 60 mL cold water
• 1 tsp ground white pepper
• 2 tsp sesame oil
• 1.2 L water

Method

1. 1Soak the wood-ear mushrooms in warm water for 30 minutes, trim the hard knobs and slice into thin strips.
2. 2Bring the 1.2 L water to a simmer with the mushrooms and soy sauce. Simmer 10 minutes.
3. 3Add the tofu and white pepper and simmer 5 minutes.
4. 4Stir the cornstarch slurry and pour it in slowly, stirring, until the soup thickens and turns glossy.
5. 5Hold the soup at a gentle simmer. Pour in the beaten eggs in a thin stream, stirring slowly in one direction, until they set in ribbons and are fully cooked.
6. 6Off the heat, stir in the rice vinegar and sesame oil. Taste and add pepper or vinegar if you like it sharper.
7. 7Cool in shallow pans until under 5 °C within 2 hours of cooking.
8. 8Pour 1.2 kg into each container, leaving 2.5 cm of space. Seal, label and freeze.