Hot & sour soup

• dried chillies↗2

  finely chopped

• Chinese char siu pork↗60g g

  or roast pork, cut into matchsticks

• peeled and cooked shrimp150g g

  or prawns

• wood ear mushrooms↗15g g

  soaked for at least 1 hr and cut into matchsticks

• firm tofu↗60g g

  cut into 1cm cubes

• bamboo shoots60g g

  cut into matchsticks

• carrot↗60g g

  cut into matchsticks

• peas↗40g g
• chicken stock↗1.8l l
• white pepper½ tsp tsp
• tomato ketchup↗4 tbsp tbsp
• tomato purée↗1 tsp tsp
• dark soy sauce↗½ tbsp tbsp
• light soy sauce↗1 tbsp tbsp
• rice vinegar↗6 tbsp tbsp
• sugar↗2 tsp
• cornflour↗6 tbsp

  mixed with 12 tbsp water to make a runny paste

• eggs↗2

  beaten

• sesame oil↗½ tbsp

Step-by-step instructions

1. 1

   Put all of the ingredients in a large wok or saucepan (except the cornflour paste, sesame oil and eggs), plus 1½ tsp salt. Slowly bring to the boil, turn down the heat and simmer for 3 mins. Taste and add a little more vinegar or chillies, if you like.

2. 2

   Give the cornflour paste a good mix, turn up the heat to medium and slowly add the paste to the soup, stirring throughout until it coats the back of a spoon. Turn off the heat and slowly pour in the beaten egg, stirring as you pour. Add the sesame oil and serve.