Hot and sour soup

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Low Carb, Low cholesterol, Low fat
Course: Entree, Lunch
Favourite flavours: Easy recipes, Saucy

Hot and sour soup

INGREDIENTS

2 tablespoons rice vinegar, plus extra to serve
2 tablespoons light soy sauce
2 tablespoons cornflour
200g pork fillet, finely sliced
4 cups (1L) chicken stock
6 fresh shiitake mushrooms, sliced
125g silken firm tofu, cut into thin strips
1 egg, well beaten
1 tablespoons sesame oil
chilli oil and sliced green onions (shallots), to serve

METHOD

1. In a bowl combine rice vinegar, soy, 1 tablespoon of cornflour and pork. In another bowl combine remaining cornflour with 1/4 cup water.

2. Heat chicken stock in a saucepan with mushrooms on medium. Bring to a gentle boil, reduce heat and simmer for 1 minute. Add cornflour and water mixture, stirring for 1 minute, until thickened slightly.

3. Add pork and tofu, and simmer, stirring, for 2 minutes. Season with freshly ground pepper. Stir in beaten egg. Remove from heat and add sesame oil and a few drops of chilli oil. Ladle into bowls and garnish with sliced green onion. Serve with extra chilli oil.