“I’m on my way home”
“What would you like for dinner?”
Soups usually take a while to prepare and cook, and are great to make whilst taking care of other chores around the house, but this one is really quick and easy, oh, and healthy too!
Start by chopping 3 spring onions. If you dont have spring onions, use normal onions sliced thinly and softened in a frying pan with a little water. Drain a small can of mushrooms. You can use fresh mushrooms, or even Shitaki mushrooms to be a bit more authentic. If you are using dried mushrooms, soak them beforehand and keep the liquid.
In a small container, measure out:
2 tbsp soy sauce
2 tbsp red wine vinegar
1 tbsp white wine vinegar or rice vinegar
1 tsp hot chilli sauce
Also prepare 1tbsp of cornflour mixed thoroughly with 1/4 cup of water
In a pot, heat up 4 cups of stock. If you used dried mushrooms, substitute 1 cup of stock with 1 cup of liquid that you soaked them in. Add the mushrooms, onions, and soy/vinegar mix and bring to the boil.
The traditional recipe calles for diced tofu. We didnt have any, and also I felt like something a little more hearty, so I threw in a couple of handfuls of chopped, pre-cooked chicken breast. You could also add dumplings if you wish. If you use raw chicken, wait until the pieces are cooked through before moving on to the next step.
Once again, authenticity calls for ingredients which we dont normally have – at this point, you should be adding around 1 cup of bean sprouts but I just left these out. Add the cornflour and simmer for 5 minutes. Next, add 1 tsp of sesame oil, 1.5 tsp of ground black pepper and 1/4 tsp of salt.
The final step should be done at the very last minute, so if you are not going to eat straight away, turn off the heat. Bring the soup back to the boil 5 minutes before serving and resume.
Beat one egg, and slowly pour into the simmering soup, stirring continuously. The egg will form wisps and cook very quickly so you can serve straight away.