Ingredients
- 1tbsp light olive oil
- 2 garlic cloves, thinly sliced
- 1 thumb-sized piece of ginger, finely chopped
- 1.5 litres stock, vegetable or chicken
- 3tbsp soy sauce
- 4tbsp vinegar, white or apple cider
- 1tbsp toasted sesame oil
- ½tsp crushed chilli flakes
- 1tsp white pepper
- 250g mushrooms, sliced
- ½ Chinese cabbage, finely sliced
- 2 carrots, peeled and cut into thin strips
- 250g firm tofu, cut into strips
- 2 eggs, lightly beaten
- 2 spring onions, finely sliced
1 Heat the oil in a pan over medium heat. Add the garlic and ginger, stir for a minute so it doesn't burn.
2 Once it becomes fragrant add the stock. Then add the soy sauce, vinegar, sesame oil, chilli flakes and pepper. Simmer for 10 minutes.
3 Add the tofu, sliced mushrooms, cabbage, carrot and any other vegetables you're using. Cook for three minutes, then lower the heat. Check the seasoning and make sure you're happy with the balance of sour, salt and heat.
4 Swirl in the whisked egg so it sets in ribbons. Gently keep stirring for 30 seconds in a circular motion to prevent the egg from slumping and to create those signature ribbons. Remove from the heat.
5 Place the lid on and leave for a minute before ladling into bowls and topping with sliced spring onion and a few chilli flakes.
