Name: Hot and sour soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 dried shiitake mushrooms; 3 piece (5g) dried black fungi; 1 1/2 litre (6 cups) chicken stock; 100 gram lean pork eye fillet; 2cm piece ginger, julienne; 1 tablespoon shao hsing wine; 2 tablespoon light soy sauce; 2 tablespoon chinese black vinegar; 1 teaspoon sugar; 300 gram packet silken tofu; 1 tomato, diced; 2 eggs, lightly beaten; 2 green onions, sliced thinly; chilli oil, to serve (optional)

Hot and sour soup

Combine spicy flavours with sour in this classic Asian dish. Filled with alluring ingredients like black fungi, shiitake mushrooms and silken tofu it's an adventurous soup you won't want to miss.

Ingredients

4 dried shiitake mushrooms

3 piece (5g) dried black fungi

1 1/2 litre (6 cups) chicken stock

100 gram lean pork eye fillet

2cm piece ginger, julienne

1 tablespoon shao hsing wine

2 tablespoon light soy sauce

2 tablespoon chinese black vinegar

1 teaspoon sugar

300 gram packet silken tofu

1 tomato, diced

2 eggs, lightly beaten

2 green onions, sliced thinly

chilli oil, to serve (optional)

Method

1.Combine mushrooms in a small bowl and cover with boiling water; stand 15 minutes, or until re-constituted.

2.Bring stock to a boil in medium saucepan.

3.Slice pork very thinly. Add to boiling stock with ginger, shao hsing, soy, vinegar and sugar; bring back to a boil. Reduce heat; simmer 5 minutes, to allow flavours to combine and pork to cook through.

4.Remove tofu from packet and pat dry with kitchen paper; cut into approximately sixty 1cm cubes (to get 60 cubes, cut tofu block 5 times lengthways, 6 widthways and 2 horizontally). Drain; thinly shred mushrooms and fungi.

5.Add tofu, mushrooms and tomato to soup. Bring back to a boil; remove from heat.

6.Add eggs in a thin stream; stir gently with chopsticks. Divide soup among serving bowls; top with green onions and drizzle with chilli oil if desired.

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