Hot & Sour Tofu Soup

• Tofu(400 g)
• Eggs(2)
• Mushroom(200 g)
• Cabbage(200 g)
• Carrot(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Vegetable Broth(1.2 L)
• Soy sauce(3 tbsp)
• Rice Vinegar(3 tbsp)
• Sesame oil(1 tbsp)
• White Pepper(1½ tsp)
• Chili flakes(½ tsp)
• Cornflour(2 tbsp)
• Green Onions(3)
• Salt(½ tsp)

Method

1. 1

   Drain {Tofu} and cut into small bite-size pieces. Thinly slice {Mushroom}, shred the {Cabbage}, julienne the {Carrot}, finely chop {Garlic}, grate the {Ginger}, and slice the {Spring Onion}, keeping some green tops for serving. Beat the {Eggs} in a small bowl.

   ~10 min

2. 2

   Heat {Sesame oil} in a large pot over medium heat. Add the white parts of the {Spring Onion}, {Garlic}, and {Ginger}, and cook for 1 minute until fragrant. Add the {Mushroom}, {Cabbage}, and {Carrot}, then cook for 3 minutes until just starting to soften.

   ~4 min

3. 3

   Pour in {Vegetable Stock} and stir in {Soy sauce}, {Rice Vinegar}, {White Pepper}, {Chili flakes}, and {Salt}. Add the {Tofu} and bring to a gentle simmer.

   ~3 min

4. 4

   Mix the {Cornstarch} with 3 tbsp cold water in a small bowl, then stir it into the soup. Simmer for 2 minutes until the broth turns lightly glossy and slightly thickened.

   ~2 min

5. 5

   Lower the heat so the soup is barely bubbling. Slowly drizzle in the {Eggs} while stirring in one direction to create ribbons. Simmer for 1 minute more, then taste and adjust with a little extra vinegar or white pepper if needed.

   ~2 min

6. 6

   Ladle into bowls and scatter over the reserved green tops of the {Spring Onion}. Serve hot.

   ~4 min