Thick spicy and sour soup

Name: Thick spicy and sour soup
Cuisine: China
Ingredients: 1.5 litres/2½ pints chicken stock; 2.5 cm /1 inch piece black pudding, cut into strips; 25 g/1 oz cooked, skinned duck breast, shredded; 1 block of tofu or bean curd, shredded; 25 g/1 oz shredded bamboo shoots; 6 or 7 oyster mushrooms, or straw mushrooms, cut into strips; 6 or 7 oyster mushrooms, or straw mushrooms, cut into strips; 1 block of tofu or bean curd, shredded; 1 tablespoon white rice vinegar or white wine vinegar; 1 tablespoon white rice vinegar or white wine vinegar; 3 spring onions, trimmed and chopped; 1 red chilli, deseeded and chopped; 1 dessertspoon cornflour mixed with a little cold water to the consistency of single cream; 1 dessertspoon cornflour mixed with a little cold water to the consistency of single cream; 1 dessertspoon cornflour mixed with a little cold water to the consistency of single cream; 1 teaspoon crushed black peppercorns; 1 tablespoon chilli oil, to finish; 1 egg, beaten

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1.5 litres/2½ pints chicken stock
2.5 cm /1

Asia
China
Soup
Lunch
Gluten-free

Method

Heat the stock in a pan and add all the ingredients except the cornflour mixture, beaten egg and chilli oil.
Bring to the boil, then reduce the heat and simmer for about 5 minutes.
Pour in the cornflour mixture and stir until the soup has thickened.
Whisk in the beaten egg until it is distributed around the soup and set, then pour the soup i