Weeknight Hot and Sour Soup with Tofu and Shiitake

⏱ 30 min · Serves 4

Peppery, tangy and slippery-thick, this is the takeaway classic made properly at home in half an hour. Black vinegar and white pepper do the heavy lifting, while shiitake, bamboo shoots and silky egg ribbons make it a meal in a bowl.

Per serving: 190 kcal · 11.5g protein · 18.0g carbs · 8.0g fat

Ingredients

• 1.2 litres chicken or vegetable stock
• 150g fresh shiitake mushrooms, thinly sliced (or 20g dried, soaked)
• 200g firm tofu, cut into thin batons
• 150g tinned bamboo shoots, drained and shredded
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, finely grated
• 3 tbsp Chinkiang black rice vinegar (or cider vinegar)
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp caster sugar
• 1.5 tsp ground white pepper, plus more to taste
• 3 tbsp cornflour mixed with 5 tbsp cold water
• 2 large eggs, beaten
• 1 tsp toasted sesame oil
• 2 spring onions, finely sliced
• 1 tsp chilli oil, to serve (optional)

Method

1. Bring the stock to a simmer in a large saucepan with the ginger and garlic. Simmer 3 minutes to infuse.
2. Add the shiitake and bamboo shoots and simmer for 5 minutes until the mushrooms are tender.
3. Add the tofu, soy sauces, sugar, vinegar and white pepper. Simmer gently for 3 minutes; avoid a hard boil so the tofu stays intact.
4. Stir the cornflour slurry again, then pour it into the soup in a steady stream while stirring. Simmer 1-2 minutes until glossy and thick enough to coat a spoon.
5. Turn the heat to its lowest. Stir the soup in one direction, then drizzle in the beaten egg in a thin stream to form fine ribbons. Leave for 20 seconds without stirring, then fold through once.
6. Off the heat, stir in the sesame oil. Taste and balance: more vinegar for sour, more white pepper for heat, a splash of soy for salt.
7. Ladle into bowls, scatter with spring onions and add a swirl of chilli oil if you like it fiery.