A recipe from Kat – Surry Hills

1 vegetable stock cube
1 1/2 tbsp. peeled and grated ginger
2 red chillies finely chopped
1 tsp. Shaoshing rice wine (or dry sherry)
2 tbsps. dark soy
25g dried mushrooms (Chinese wood ear if you can get them) – Soak these in boiling water for 20 minutes, drain then chop finely)
150g firm fresh tofu drained and cut into cubes
2 tbsps. light soy
3 tbsps. Chinkiang black rice vinegar (or balsamic if you cant get that)
1 1/2 tbsps. Chilli oil
1 tsp. white pepper
1 egg, beaten
1 tbsp. corn flour mixed with 2tbsps. boiling water to form a paste
1 spring onion, sliced
2 tbsps. chopped coriander as a garnish

Pour one litre of water into a pot or saucepan and bring to boil. Add the stock cube and dissolve.
As it boils add the ginger, chillies, rice wine, dark soy and mushrooms. Reduce heat.
Add the tofu, light soy, vinegar, chilli oil and pepper. Simmer for 10 minutes.

Stir in the beaten egg and then add the cornflour and water paste to thicken the soup. The egg will give a cloudy appearance which is fine.
Add in the spring onion slices and serve immediately. Sprinkle the coriander on as your serve.