Hot and Sour Soup

A thick northern Chinese broth of wood ear mushrooms, tofu, bamboo shoots, and egg, sharp with vinegar and white pepper.

Ingredients

• 400g ground pork
• 400g glutinous rice
• 1 tbsp sliced scallion whites
• a pinch of chili oil
• 3 tbsp toasted sesame oil
• 200g shiitake mushrooms
• a handful of fresh chives, chopped
• a generous spoonful of black vinegar
• 1 cup pork stock

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the star anise and five-spice powder, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and bamboo shoots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 20 mins.

6. 6

   Stir in the glutinous rice and continue simmering for a few minutes more, until heated through.

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