Chinese Hot & Sour Soup

Prepare the mushrooms.

In a bowl, add in mushrooms, shaoxing, soy, sugar, water, cornstarch and sesame oil.

Mix until well combined.

Cover with cling film and set aside in the fridge for at least 30 mins.

Prepare the base.

In a large serving bowl, add coriander, black vinegar, apple cider vinegar, pepper, chili crisp and sesame oil.

Mix until combine well.

Set aside.

Prepare the soup.

In a sauce pot over medium heat, add oil.

Once oil is heated up, add in ginger and the mushrooms mixture.

Saute until aromatic and until the mushrooms are slightly caramelized.

Add in Chinese mushrooms, bamboo and fungus.

Saute until well combine and aromatic.

Add in the boiling water.

*Adding boiling water will shorten the cooking time, hence containing the fragrance and flavors even more.*

Stir to combine well.

Add in dark, light soy, chili bean sauce, sugar and salt.

Stir to combine well.

Bring it up to a simmer.

Turn the heat down to low.

Add in slurry and stir to combine well.

Continue simmer for about 2 to 3 mins.

Add in beaten egg.

Stir for 20 secs.

Turn the heat up to medium.

Add in tofu.

Stir to combine well and simmer for another 1 to 2 mins.

The soup should thicken.

Taste and adjust for seasoning with salt.

Give it a final stir.

Remove from heat and transfer into the serving bowl with the coriander mixture.

Stir to combine well.

Taste and adjust for seasonings with vinegar or pepper.

Serve immediately with a garnish of coriander.