handfulrehydrated shiitake/wood ear mushrooms or lily flowers, optional
3tablespoonscornflour, cornstarch paste
2large eggs, beaten
2large spring onions, scallions, thinly sliced diagonally, to garnish
Instructions
Put the stock in a saucepan, add the soy sauce, black or rice wine vinegar, garlic, ginger, chilli, white pepper and salt and bring to the boil, then add the fresh mushrooms, bamboo shoots and any meat or tofu, shiitake/wood ear mushrooms or lily flowers and simmer for a couple of minutes to heat through.
Start by adding 2 tablespoons of cornflour paste, then bring to the boil. If the soup is not thick enough, add more paste, a teaspoon at a time, and let it come to the boil after each addition.
Using a wooden spoon, swirl the soup, then tip in the beaten eggs and keep stirring – this will give you flecks of egg through the soup.
Toss in the spring onions, taste and add a little more vinegar if you want it more ‘sour’, or more chilli powder if you want it spicier.