Hot & Sour Soup

Ingredients

• Garlic

  Raw

  2 clove or 6g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Ginger root

  Raw

  1 tbsp or 6g

• Mushrooms

  Shiitake, raw

  12 mushroom or 228g

• Bamboo shoots

  Canned, drained solids

  1 can (9.2 oz) or 262g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  4 tbsp or 60g

• Honey

  1 tsp or 7g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  6 oz or 170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Chives

  Raw

  8 tbsp chopped or 24g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Peel the garlic and deseed the chilies, then roughly chop them. Place into a mortar, add a pinch of salt, and bash to a rough paste. Peel and finely chop the ginger, add it to the mortar, and continue bashing until combined.
2. Finely slice the mushrooms and bamboo shoots. Heat oil in a large wok or saucepan over medium-high heat, add the mushrooms, and fry for 4 minutes until lightly golden. Stir in the chili paste and bamboo shoots, frying for another minute.
3. Mix soy sauce, rice wine vinegar, honey, and white pepper. Stir into the pan and cook for a minute, then pour in the hot stock and bring to a boil. Reduce heat to low and simmer for 10 minutes until slightly reduced.
4. Chop tofu into 1/2 inch cubes, slice the scallions and chives, and whisk the egg.
5. Once the soup is reduced, remove from heat. Stir the soup in a clockwise direction to create a whirlpool, then slowly add the beaten egg, stirring continuously to form ribbons.
6. Stir in the tofu and return to heat for 1 minute to warm through. Season to taste with soy sauce and vinegar, then serve immediately with scallions and chives on top.