Mushroom and Tofu Hot and Sour Soup

Ingredients

• 300 g firm tofu
• 30 g dried shiitake mushrooms
• 200 g tinned bamboo shoots, drained
• 1000 ml vegetable stock
• 4 tbsp rice vinegar
• 3 tbsp light soy sauce
• 3 tbsp cornflour
• 1 tsp white pepper
• 1 tsp sesame oil
• 3 spring onions

Method

1. 1

   Soak the dried shiitake mushrooms in 200ml boiling water for 15 minutes. Drain, reserving the soaking liquid, and slice the mushrooms.

2. 2

   Cut the tofu and bamboo shoots into thin matchsticks.

3. 3

   Bring the vegetable stock and mushroom soaking liquid to a simmer. Add the mushrooms, bamboo shoots and tofu.

4. 4

   Stir in the soy sauce, rice vinegar and white pepper. Taste and adjust the balance of hot and sour to your liking.

5. 5

   Mix the cornflour with 4 tbsp cold water, then stir into the simmering soup until lightly thickened.

6. 6

   Remove from the heat and drizzle in the sesame oil.

7. 7

   Ladle into bowls and top with sliced spring onions.