Egg Hot and Sour Soup

Instructions

1. 1

   Prepare Slurry and Eggs

   • In a small bowl, whisk the cornflour with 4 tablespoons of cold water until a smooth, lump-free slurry is formed. Set aside.
   • In another small bowl, lightly beat the two eggs with a fork until the yolks and whites are just combined. Set aside.
2. 2

   Sauté Aromatics and Vegetables

   • Heat sesame oil in a large pot or Dutch oven over medium-high heat.
   • Add the finely chopped ginger, garlic, and slit green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
   • Add the julienned carrots, shredded cabbage, and sliced mushrooms. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crisp bite.
3. 3

   Build the Soup Broth

   • Pour the vegetable broth into the pot. Add the soy sauce, rice vinegar, red chilli sauce, white pepper powder, salt, and sugar.
   • Stir everything together well and bring the soup to a rolling boil over high heat.
4. 4

   Thicken the Soup

   • Once boiling, reduce the heat to a medium simmer. Give the cornflour slurry a quick stir to recombine it.
   • While continuously stirring the soup, slowly pour the cornflour slurry into the pot. Continue to stir for 1-2 minutes as the soup thickens to a silky consistency.
5. 5

   Create the Egg Ribbons

   • Ensure the soup is at a gentle, steady simmer (not a rapid boil).
   • Slowly drizzle the whisked egg into the simmering soup in a thin, steady stream while gently stirring the soup in a circular motion with a fork or chopsticks.
   • The egg will cook almost instantly, forming delicate ribbons. Let it cook for about 30 seconds without over-stirring.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the chopped spring onion greens.
   • Taste the soup and adjust the seasoning if necessary. Add more vinegar for sourness, soy sauce for saltiness, or chili sauce for heat.
   • Ladle the hot soup into bowls and serve immediately.