health.
LIGHTER EATING
BOWL OF COMFORT Hot and sour soup
PERFECT PAIRING Black bean tofu and baby pak choi
PHOTOGRAPHS TAMIN JONES FOOD STYLING AYA NISHIMURA AND ROSIE REYNOLDS STYLING WEI TANG
RECIPES CHING HE HUANG
Hot and sour soup
SERVES 4. HANDS ON TIME 30 MIN, PLUS SOAKING
"I was taught this recipe by Mama Huang, the queen of comforting hot and sour soup. The ‘hot’ comes from ginger, chilli and white pepper, the ‘sour’ from rice vinegar. To turn it into a noodle soup, add cooked vermicelli rice noodles at the end."
KNOW-HOW
Dried wood ear mushrooms, (black fungus) are spongy and slippery. Buy at Asian supermarkets or sous-chef.co.uk.
• 50g dried wood ear mushrooms (see Know-how)
• 1 tbsp cornflour
• 1 tbsp rapeseed oil
• 2.5cm piece fresh ginger, grated
• 1 red chilli, deseeded and finely chopped
• 8 cherry tomatoes
• 3 leaves chinese leaf, finely sliced
• 1 carrot, sliced into matchsticks
• 1 daikon, peeled and sliced into matchsticks
• 225g tin bamboo shoots, rinsed, drained and sliced into matchsticks
• 1 tbsp vegan bouillon powder
• 2 tbsp tamari or reduced-salt light soy sauce