Instruction:

Place the Chinese dried mushrooms in a small bowl and cover with warm water. Leave to soak for about 20 - 25 mins. If open cup mushroom, do not soak just add another 150ml vegetable stock or water.

Drain the mushrooms and squeeze out the excess water, reserving this. Remove the tough centers and cut the mushrooms into thin shreds Shred the tofu and bamboo shoots

Bring the stock or water to boil in large saucepan. Add the mushrooms, tofu, bamboo shoots and peas. Simmer for 2mins.

Mix together the soy sauce, vinegar and corn flour with 30ml reserved mushroom liquid.

Stir soy sauce and corn flour mixture into the soup with the remaining mushroom liquid. Bring to the boil and season with salt and lots of pepper. Simmer for 2mins.

Serve in warm bowls with a few drops of sesame oil sprinkled over the top of each.

Vegetarian Hot & Sour Soup:

Ingredients:                                    

4 Chinese dried mushrooms/normal mushrooms

125g firm tofu

60g canned bamboo shoots

60g peas

600ml vegetable stock or water

15ml dark soy sauce

30ml white wine vinegar

30ml corn flour

Salt & pepper

Sesame oil to serve
 
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