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This hot and sour soup is silky, spicy and sour. It's a mainstay on Chinese menus and this recipe comes from Tofu Tasty by Bonnie Chung.
Course Main Course
Cuisine Dairy Free, Gluten Free, Nut Free, Vegetarian
Servings 4 people


  • 1.5 litres vegetable broth
  • 6 large dried shiitake mushrooms soaked for 1-2 hours until fully hydrated, then drained and finely sliced.
  • 100 grams bamboo shoots sliced into thin matchsticks (optional)
  • ½ cup rice vinegar or to taste
  • ¼ cup light soy sauce
  • 2 teaspoon caster sugar
  • 2 teaspoon grated fresh ginger
  • 1½-2 teaspoon chilli garlic sauce or to taste
  • 2 tablespoon corn flour
  • 250 grams silken tofu cut into 1cm cubes
  • 2 teaspoon toasted sesame oil
  • 2 large eggs beaten
  • ½ teaspoon fine sea salt
  • ½ teaspoon white pepper
  • 4 spring onions finely sliced
  • 1 large chilli deseeded and finely diced


  • Heat the stock in a saucepan and add the mushrooms, bamboo shoots, vinegar, soy sauce, sugar, ginger and chilli garlic sauce. Simmer for 3-4 minutes, then reduce the heat to low.
  • In a small bowl, mix the corn flour with 4 tablespoons of water and stir until smooth, then add to the pan. The soup will slowly thicken.
  • Add the tofu and sesame oil.
  • Swirl the soup so there is some movement in the pan. Drizzle in the eggs from a height to create ribbons, then turn off the heat.
  • Add the salt and pepper, then taste; if you want it more sour add rice vinegar, ad if you like it more spicy add in more chilli-garlic sauce. The balance of this dish is down to personal taste.
  • Before serving, sprinkle with the spring onions and red chilli.