Vegetarian Hot and Sour Soup with Tofu

Ingredients

Quantities are for one portion.

• 50 gbamboo shoots, sliced
• 150 gfirm tofu, cut into strips
• 1 tspwhite pepper
• 500 mlvegetable stock
• 1egg, beaten
• 15 mlblack vinegar
• 30 mlsoy sauce
• 80 gwheat noodles (dry)
• 10 gcornstarch
• 50 gshiitake mushrooms, sliced

Method

1. Boil the wheat noodles according to the packet instructions, then drain and place them into a large serving bowl.
2. Mix the cornstarch with a tiny splash of cold water in a small dish until completely dissolved.
3. In a pot, bring the vegetable stock, soy sauce, black vinegar, and white pepper to a gentle boil.
4. Add the sliced mushrooms, bamboo shoots, and tofu strips, cooking for a few minutes until warmed through.
5. Stir the cornstarch slurry into the simmering soup, cooking until the broth visibly thickens.
6. Slowly drizzle the beaten egg into the soup while stirring gently in a circular motion to create delicate ribbons. Pour the hot soup over the noodles to serve.