Hot and Sour Soup (Suan La Tang)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 200 g tofu, 100 g shiitake mushrooms and 80 g bamboo shoots into thin strips. Bring 700 ml vegetable stock to the boil.

2. 2

   Add the mushrooms, bamboo shoots and tofu and simmer for 5 minutes. Season with 3 tbsp rice vinegar, 2 tbsp soy sauce and 1 tsp white pepper.

   5:00
3. 3

   Mix 1 tbsp cornflour with 3 tbsp cold water, stir into the soup and leave to thicken for 1 minute.

   1:00
4. 4

   Pour 1 beaten egg into the hot soup in a thin stream while stirring so that it forms egg ribbons, and serve immediately.