Hunan Hot and Sour Soup

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A popular appetiser in Chinese restaurants, Hot and Sour Soup also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty shiitake mushrooms.

Ingredients

6 cups (1.4L) vegetable or chicken stock

2 cloves garlic, minced

1 tsp (2g) gingerroot, minced

1/2 tsp (2g) black pepper

2 Tbsp (30mL) tamari

4 shiitake mushrooms, stems removed, thinly sliced

1/2 pound (230g) firm tofu, sliced into 1/4x1-inch (0.5x2.5cm) strips

1 cup (300g) Napa cabbage, shredded

1 carrot, thinly sliced

1/3 cup (70g) frozen peas

1/3 cup (50g) frozen corn

2 Tbsp (30mL) rice vinegar

1 Tbsp (15mL) mirin (Chinese cooking wine)

1 Tbsp (8g) cornstarch dissolved in 3 Tbsp (45mL) cold water

1 egg, well-beaten (optional)

1/2 cup (90g) green onions, chopped

1/4 cup (9g) cilantro, chopped

Directions

Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9 to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.

Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.

Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.