Hot & sour prawn & sweetcorn soup

• hot chicken stock↗1 ½l l
• white caster sugar↗1 tsp tsp
• Chinese black rice vinegar↗2 tbsp tbsp

  cider or white wine vinegar

• ginger↗1 thumb-sized piece

  finely sliced into matchsticks

• red chilli↗½

  sliced

• silken tofu↗½ pack

  diced

• handful frozen sweetcorn↗
• cooked prawns↗150g g
• eggs↗2

  beaten with 1 tsp sesame oil

• beansprouts150g g

  rinsed

• shredded spring onions

  to serve

Step-by-step instructions

1. 1

   Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.

2. 2

   Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.