This classic appetiser in Chinese restaurants is so easy to recreate at home. You can adjust the spice levels according to your tastebuds, but essentially the cooling cubes of tofu works to balance; cooling your palate with every sip! A great super tasty soup base to add other ingredients to too, it will leave you tingling with flavour.
Ingredients (serves 2)
250g Miso Tasty Soft Tofu, cut into 1cm cubes
1.5 litres of vegetable stock or dashi
6 large dried shitake mushrooms, soaked for at
least 1 hour and finely sliced
Handful of small prawns (omit if vegan)
100ml rice vinegar
70ml soy sauce
2tsp grated ginger
1.5-2 tsp chilli garlic sauce
2 large eggs, whisked (omit if vegan)
4 spring onions, finely sliced
2 tsp toasted sesame oil
2 tsp caster sugar
1/2 tsp salt and 1/2 tps ground white pepper
1 large red chilli de-seeded and finely sliced
Heat up the stock and add the mushrooms, bamboo shoots, vinegar, soy sauce and ginger and garlic sauce. Simmer for 3-4 minutes.
In a small bowl, mix the cornstarch with 4 tbsp of water and stir until smooth for 1 minute before adding to the pan on a lower simmer. The soup will slowly thicken Add the tofu, prawns and and sesame oil.
Whisk the eggs and swirl the soup so that there is some movement in the pan. Drizzle in the egg from a height to create ribbons, then turn off the heat,
Add salt and pepper to taste, if you like it more sour, add more rice vinegar, if you like it spicier, add more chilli garlic sauce. The balance of this dish is much down to personal taste. Before serving, add the spring onions and red chilli as garnish.
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