Hot And Sour Soup Recipe | olivemagazine

Ingredients

• 200g enoki, oyster or shimeji mushrooms trimmed
• 20g dried shiitake mushrooms or dried black ear fungus, rehydrated and sliced into strips
• 2 carrots sliced into thin batons
• 2 tbsp vegetable oil
• 1 tomato peeled and diced
• 1 tbsp tomato purée
• 100g silken tofu sliced into strips
• 3 tbsp cornflour mixed with 5 tbsp of water
• 1 egg lightly beaten
• 1 tsp ground white pepper
• 2 tbsp zhenjiang vinegar or sherry vinegar
• 1 tbsp sesame oil
• coriander roughly chopped