Hot and Sour Soup

[Ingredients]

• 85ml cooking oil

• 4 soaked until soften dried Chinese mushroom (remove stems)

• 1 soft beancurd (cut into strips)

• 1 peeled and finely shredded carrot

• 85g washed and finely sliced salted cabbage (soak for 30mins beforehand)

• 3 to 4 washed and finely sliced red chillies

• 5 soaked (for 20mins) and drained black moss

• 100g enoki mushroom (stems removed)

• 1 litre vegetables stock

• 2tbsp corn flour (mix with 60ml water)

• 1 lightly beaten egg

[Seasoning A]

• 1tbsp dark soy sauce

• 1 1/2tsp salt

• 1/2tsp white pepper

[Seasoning B]

• 60ml malt vinegar

• 1tbsp white vinegar

• 2tsp sesame oil

• 1tbsp chopped coriander leaves

[Steps]

1. Stir fry Chinese mushrooms for 1min. Add the rice of the shredded ingredients, black moss and enoki.

2. Stir well. Add vegetable stock and seasoning A. Bring to boil.

3. Reduce heat and let simmer for 2mins. Stir in starch solution and return to boil until the soup stops thickening.

4. Remove from heat and leave for 1min.

5. Stir in beaten egg. The egg will be cooked in the residual heat.

6. Stir in seasoning B and serve immediately.

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