Hot and sour soup with tofu, mushrooms and rice noodles

Ingredients

For 1 serving

• Rice noodles50 g
• Tofu120 g
• Shiitake mushrooms60 g
• Bamboo shoots60 g
• Eggs1
• Vegetable broth400 ml
• Rice vinegar1 tablespoon
• Tamari1 tablespoon
• White pepperto taste
• Cornstarch1 teaspoon
• Spring onions1

Contains: eggs, soy, celery,

In season: October – March

Method

1. Bring a kettle of water to the boil, pour it over the rice noodles in a bowl and soak for 8 minutes, until soft; drain and put them in the serving bowl.
2. Meanwhile wipe the shiitake mushrooms with a damp cloth, remove the stems and slice; drain the bamboo shoots and the tofu and cut both into strips. Slice the spring onion and beat the egg in a cup.
3. Bring the vegetable stock to the boil in a pan, add shiitake, bamboo shoots and tofu and cook over medium heat for 5 minutes, until the mushrooms are soft.
4. Add the tamari, rice vinegar and a generous grind of white pepper; dissolve the cornflour in 2 tablespoons of cold water, pour it in and stir for 1 minute, until the broth turns silky.
5. Lower the heat and pour in the egg in a thin stream, stirring gently in circles, until it sets into soft ribbons.
6. Ladle the soup over the noodles and finish with the spring onion; taste and add more pepper if you want it hotter.