Sichuan · Lunch, Dinner

Hot and sour soup with tofu

Tangy, peppery soup thick with tofu, mushroom and bamboo shoots, silky with egg ribbons.

Calories

548 kcal

Protein

47 g

Carbs

27 g

Fat

28 g

Prep

10 min

Cook

15 min

Per serving, for one person.

• Eggetarian
• Pescatarian
• Dairy free

Contains: gluten, egg, soy, sesame.

Ingredients

• 220 g Firm tofu
• 100 g Mushrooms
• 70 g Bamboo shoots (tinned)
• 1 egg Eggs
• 1¼ tbsp Cornflour
• 1 tbsp Soy sauce (reduced salt)
• 1 tbsp Vinegar
• ½ tsp Black pepper
• 1 tsp Chilli flakes
• 1 tsp Toasted sesame oil
• 450 ml Vegetable stock
• 12 g Spring onions

Method

1. Simmer the stock with mushroom and bamboo shoots for 6 minutes.
2. Add the tofu, soy sauce, vinegar, pepper and chilli flakes and simmer for 3 minutes.
3. Mix the cornflour with a little water, stir into the soup to thicken slightly.
4. Drizzle in the beaten egg in a thin stream while stirring gently, to form ribbons.
5. Finish with sesame oil and spring onion.

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