Nutritive Information
- Energy: 90Kcals/376kJ
- Fat : 0.3g
- Saturated Fat : 0.3g
- protein: 5g
- Carbohydrate : 13.4g
- Sugar, total: 5.3g
- Fibre-NSP: Fibre-NSP
- Sodium: 807g
Ingredients
- 10g / ¼ oz dried cloud ears
- 8 fresh shiitake mushrooms
- 75g/3oz tofu (bean curd)
- 50g/2oz/ ½ cup sliced,
- drained, canned bamboo shoots
- 900ml/1½ pints/3 ½ --4 cups vegetable stock
- 15ml/ 1tbsp caster sugar
- 45ml/ 3 tbsp rice vinegar
- 15ml/ 1tbsp light soy sauce
- 1.5ml/ ¼ tsp chilli oil
- Large pinch of ground white pepper
- 15ml/ 1 tbsp cornflour
- 15ml/ 1 tbsp cold water
- 1 egg white
- 5ml/ 1 tsp sesame oil
- 2 spring onions cut into fine rings
Instructions
- Soak the cloud ears in hot water for 30 minutes or until soft. Drain, trim off and discard the hard base from each and chop the cloud ears roughly.
- Remove and discard the stalks from the shiitake mushrooms. Cut the caps into thin strips. Cut the tofu into 1cm/ ½ in cubes and shred the bamboo shoots finely.
- Place the stock, mushrooms, tofu, bamboo shoots and cloud ears in a pan. Bring the stock to the boil, lower the heat and simmer for 5 minutes.
- Stir in the sugar, vinegar, soy sauce, chilli oil, salt and pepper. Mix the cornflour to a paste with the water. Add the mixture to the soup, stirring constantly until it thickens slightly.
- Lightly beat the egg white, and then pour it slowly into the soup in a steady stream, stirring constantly. Cook, stirring, until the egg white changes colour.
- Add the sesame oil to the pan just before serving. Ladle the soup into heated bowls and decorate each portion with a few sliced spring onion rings. Serve piping hot.
