Spicy Sour Soup

INGREDIENTS

A rich, tangy and spicy, that will satisfy any craving. Along with the crunchy carrots and soft tofu it really packs a punch in the flavour and texture departments.

5g (¼ cup) dried wood ear mushrooms, cut into matchsticks
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
8 tbsp rice vinegar
2 dried chillies, finely chopped
30g (1oz) firm tofu, cubed
1 medium carrot, cut into matchsticks
30g (¼ cup) canned bamboo shoots, drained and cut into matchsticks
30g (¼ cup) peas
4 eggs, beaten (omit for vegan option)
1.8 litres (7 cups) vegetable stock
½ tsp white pepper
1½ tsp salt
1 tbsp sugar
4 tbsp tomato ketchup
1 tbsp tomato purée (paste)
3 tbsp cornflour (cornstarch) mixed with
6 tbsp water
½ tbsp sesame oil

INSTRUCTIONS

Soak the mushrooms in warm water for 10 minutes, then drain and transfer to a large wok or saucepan. Add the dark and light soy sauces, rice vinegar, dried chillies, tofu, carrot, bamboo shoots, peas, half the beaten eggs, vegetable stock, seasonings, sugar, ketchup and tomato purée (paste) to the pan with the mushrooms. Slowly bring to the boil, then reduce the heat and simmer for 3 minutes.

Give the cornflour (cornstarch) and water a good mix, then turn the heat up to medium and slowly add the mixture to the soup, stirring constantly until you reach the desired consistency. Remove from the heat and slowly pour in the remaining beaten eggs, stirring as you pour.
Finally, add the sesame oil and serve.