Hot and sour soup is a Chinese restaurant classic made by simmering mushrooms and tofu in a broth sharpened with vinegar and pepper, lightly thickened with a touch of cornflour. Ladled from one big pot for a crowd, it also travels well in a thermos for lunch.
Bring the chicken broth to a boil, add the mushroom and carrot, and simmer over medium heat for 6 minutes.
Add the cubed tofu and black pepper and simmer for a further 3 minutes.
Mix the cornflour with a little cold water and stir it in gradually to thicken lightly, then drizzle in the beaten egg in a thin stream, stirring gently with a fork.
Remove from the heat and stir in the vinegar, then finish with sesame oil and spring onion before serving.
Mix the cornflour with cold water first and add it gradually, or it will clump if dropped straight into the hot soup. Drizzle the egg in a thin stream, or it will set in large clumps instead of fine ribbons. Allergens: contains soy (tofu), egg.
Adding the vinegar after taking the pot off the heat keeps its sharpness livelier; vinegar added while still boiling loses some of its bite over time.
Admin DadaGastro · verified in test kitchenNişastayı doğrudan sıcak çorbaya kaşıkla attım, editör notunu okumamıştım ve gerçekten topak topak oldu. İkinci denemede önce iki yemek kaşığı soğuk suyla ezince sorun tamamen çözüldü, çorba tarifte tarif edildiği gibi pürüzsüz kıvama geldi.
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