This is one of my favourite go to soups for winter. The combination of spicy, sour and soft textures of the tofu really warms you up from the inside. Here’s how we make our version of it.
- 4 pieces of dried shiitake mushroom
- Few pieces of dried black fungus
- 60g minced pork which has been marinaded with 2 tsp of soy sauce and 2 tsp of cornstarch
- 2 blocks of silken or soft tofu julienned
- 30g duck blood julienned (optional)
- 1/3 cups of shredded carrot
- 1/2 tbsp of julienned ginger
- 1/3 cup of julienned bamboo
- 3 cups of stock (chicken/vegetable)
- 2 beaten eggs
Seasonings to add early
- 2 tbsp of cornstarch
- 2 tbsp of water
- 2.5 tbsp of soy sauce
Ingredients to add before turning off the heat
- 2-3 tsp of ground white pepper
- 3 tbsp of Chinese black vinegar
Ingredients to add before serving
- 1.5 tsp of sesame oil
- Coriande and spring onion for garnish
- Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.
- Place the ginger, mushroom, black fungus, julienned carrots, julienned bamboo and 3 cups of stock in a pot and let it come to a boil.
- Add the marinaded pork mince, stir and let it boil for 10 minutes
- Add the tofu and duck blood. Gently stir as to not break the tofu
- Cover it and wait for it to come back to a boil
- In a small sauce bowl, combine 2 tbsp of cornstarch +2 tbsp of water together. Mix it until you don’t see any lumps then add 2.5 tbsp of soy sauce. Mix until everything is well combined.
- Stir whilst adding the sauce into the soup.
- Add in the beaten eggs. (Leave the egg for longer before you stir if you prefer larger pieces of egg in the soup)
- Cook for another 30 seconds then add the 3 tbsp black vinegar and white pepper.
- Don’t cook the soup for longer as this will cook away the vinegar.
When serving you can add spring onion or coriander as garnish and drizzle some sesame oil for added flavour.