
These iconic Chinese soups are packed with ingredients – and flavour – and they’re surprisingly easy to make
HOT AND SPICY SOUP
Serves 6
2 fresh red chillies, chopped
2 garlic cloves, chopped
1 thumb-sized piece of ginger
250g shiitake mushrooms, sliced fine
225g bamboo shoots, sliced fine
3tbsp soya sauce
4tbsp rice wine vinegar
1tsp runny honey
1.5l hot vegetable stock
1 egg white, lightly beaten
150g firm tofu, cubed
2 spring onions, sliced fine
½ bunch of chives, choppedBlitz the chillies, garlic and ginger with a pinch of salt to a rough paste. Heat a lug of oil in a large wok, fry the mushrooms for 4 minutes. Stir in the chilli paste and bamboo shoots and fry for a further minute. Meanwhile, mix together the soya sauce, vinegar, honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes.
Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg white, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soya sauce and vinegar, then serve immediately with the spring onions and chives scattered on top.