HOT AND SOUR SOUP

Ingredients :

• 3 dried Chinese mushrooms, soaked in warm water for 30 minutes.
• 2 cakes of bean curd (tofu).
• 50 g sichuan preserved vegetables
• 50 g pickled vegetables (cucumber, cabbage, green beans).
• 2 spring onion/scallions, finely chopped.
• 2 slices ginger root, thinly shredded.
• 900 ml water.
• 1 tsp salt.
• 2 tbs rice wine.
• 1 tbs soy sauce.
• freshly ground pepper for taste.
• 1 tsp sesame oil.
• 1 tsp corn flour, cornstarch with 2 tsp water.

Methods :

1. Squeeze dry the mushrooms after soaking. Discard the hard stalks and cut the mushrooms into thin shreds. Reserve the water for use later.
2. Thinly shred the bean curd/tofu, sichuan preserved vegetables, pickled vegetables and ginger. Finely chop the spring onions.
3. In a wok/large pot , bring the water to the boil. Add all ingredients and seasonings and simmer for 2 minutes.
4. Add the sesame oil and thicken the soup by stirring in the cornflour (cornstarch) and water mixture. Serve hot.