Hot and Sour Soup with Egg

Instructions

1. 1

   Sauté Aromatics

   • Heat vegetable oil in a large pot or wok over medium-high heat.
   • Add the finely chopped ginger, garlic, and green chili. Sauté for 30-45 seconds until fragrant, being careful not to burn them.
2. 2

   Stir-fry Vegetables

   • Add the julienned carrot, shredded cabbage, and sliced mushrooms to the pot.
   • Stir-fry for 2-3 minutes until they are slightly tender but still retain a crunch.
   • Add the julienned capsicum and cook for another minute.
3. 3

   Build the Soup Base

   • Pour in the vegetable broth. Add soy sauce, rice vinegar, red chili sauce, white pepper powder, salt, and sugar.
   • Stir everything together thoroughly.
   • Bring the soup to a rolling boil over high heat, which should take about 4-5 minutes.
4. 4

   Thicken the Soup

   • In a small bowl, whisk the cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
   • While the soup is boiling, slowly pour the cornstarch slurry into the pot in a steady stream, stirring the soup continuously to prevent lumps.
   • Continue to stir and cook for 1-2 minutes as the soup thickens to a glossy consistency.
5. 5

   Create Egg Ribbons

   • Reduce the heat to low. While gently stirring the soup in a slow, circular motion, pour the beaten egg into the pot in a very thin stream.
   • The egg will cook instantly, forming delicate, silky ribbons.
   • Turn off the heat as soon as all the egg is added to avoid overcooking it.
6. 6

   Garnish and Serve

   • Stir in the toasted sesame oil and chopped spring onion greens.
   • Taste the soup and adjust the seasonings. Add more vinegar for sourness, soy sauce for saltiness, or chili sauce for heat.
   • Ladle into bowls and serve immediately while hot.