Chinese soup

Recipe from: 8/1/1994 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 75
    ml
    cider vinegar
  • 125
    ml
    dry white wine or rice wine
  • 2
    Litres
    vegetable stock or water
  • 15
    ml
    tarmari (see tips) or good soya sauce
  • 4
    fresh black mushrooms, thinly sliced
  • 200
    g
    fresh, drained tofu, thinly sliced
  • 30
    ml
    cornflour
  • 125
    ml
    water
  • 2
    eggs, lightly beaten
  • GARNISH
  • snipped chives
  • a few drops of oil
 

Method

 
1. Bring the vinegar, wine, stock and tarmari to the boil in a large saucepan. Add the mushrooms and simmer for 5 minutes. 2. Add tofu; stir in the cornflour slaked in the water and simmer for 2 to 3 minutes. 3. Drizzle in beaten egg and stir quickly with a chopstick or wooden spoon handle. Remove from heat and garnish with snipped chives and a few drops of oil.
 

Read more on: pulses  |  soup
 

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