Hot and Sour Soup (Chinese Soup with Tofu and Shiitake)

• 150 g Shiitake mushrooms
• 3 Spring onion
• 300 g Firm tofu
• 150 g Canned baby corn
• 1.2 liters Chicken stock
• 2 tbsp Light soy sauce
• 1 tsp White pepper
• 3 tbsp Rice vinegar
• 2 tbsp Cornflour
• 2 Egg
• 1 tsp Sesame oil

1. Trim and slice the shiitake mushrooms. Thinly slice the spring onions, keeping the white and green parts separate. Cut the tofu into small cubes and slice the baby corn into thin rounds.
2. Bring the chicken stock to a gentle simmer in a saucepan over medium heat. Add the mushrooms, the white parts of the spring onions and the baby corn, then simmer for 8 to 10 minutes until the mushrooms are tender.
3. Stir in the tofu, light soy sauce and white pepper, then return to a gentle simmer for 2 minutes. Taste and adjust with a little more soy sauce if you like it saltier.
4. In a small bowl, whisk the cornflour with 3 tbsp cold water until smooth. Stir the slurry into the soup and simmer for 1 to 2 minutes, stirring, until lightly thickened and glossy.
5. Lower the heat so the soup is just steaming, then stir in the rice vinegar. Beat the eggs in a bowl, then slowly drizzle them into the soup while stirring in one direction to create silky ribbons.
6. Turn off the heat and stir in the sesame oil. Ladle into bowls and finish with the green parts of the spring onions. Serve straight away while hot.

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