2 tbsp Chinese black rice vinegar, cider or white wine vinegar
1 thumb-sized piece ginger, finely sliced into matchsticks
½ red chilli, sliced
½ pack silken tofu, diced
handful frozen sweetcorn
150g cooked prawns
2 eggs, beaten with 1 tsp sesame oil
150g beansprouts, rinsed
shredded spring onions, to serve
Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.
Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.
Suggested recipes from this collection...
Copyright 2017 BBC Good Food Middle East. All rights reserved. Product of CPI Media Group.