Hot and Sour Soup

This Vegan favourite is also great for cold and flu season. There's heat from lots of black pepper and sour from Black Rice Vinegar.

Pictured here with a drizzle of sesame oil.

It's quick too, easy for a working from home lunch.

Ingredients (for 1 - we know the wfh rule)

Liquid/stock:

300 ml vegetable stock

1/4 tsp finely chopped ginger

1 tsp shaoshing

Vegetables:

50g firm tofu, cut into matchsticks

1/2 small carrot, matchsticks

1/2 small can of bamboo shoots, sliced, guess what? Matchsticks

1/3 rd cup of peas

1 cloudear mushroom, rehydrated, keep mushroom liquor

To season and thicken:

7.5ml dark soy sauce

1 TBSP + 1 tsp Black rice vinegar (or cheap balsamic)

1 TBSP cornflour

1/2 tsp freshly ground black pepper (a lot)

Garnish:

Drizzle of sesame oil

Method:

Bring the stock to a boil, add mushroom liquid.

Add vegetables, simmer for 2 minutes.

Add seasoning/ thickener and simmer for 2 minutes.

It's ready when the the pot bubbles like this.

Serve hot, I often add a splash more of vinegar.