Ingredients
- 3 oz (85g) cleaned, chopped fresh or thawed squid
- 1 tablespoon shredded ginger
- 1 beaten egg
- 1 oz (30g) bamboo shoots, fresh or frozen
- 3 shiitake mushrooms, soaked until soft
- 2 cups (500ml) salt-reduced chicken stock (or vegetable stock)
- 2 cups (500ml) water
- 1 block silken tofu
- ½ chopped red or green chili (optional)
- ½ shredded carrot
- 1 tablespoon light soy sauce
- 5 tablespoons white wine vinegar
- ¼ teaspoon chili oil
- Salt and/or white pepper, to taste
- Cilantro, for garnish (fresh coriander)
Marinade:
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch (cornflour)
- ¼ teaspoon white sugar
- Sesame oil, to taste
Thickening:
- 1 tablespoon cornstarch (cornflour)
- 2 tablespoons water
Method
- Stir the squid with the marinade and shred all the other ingredients. Heat the oil over a moderately high heat and saute the ginger until it is aromatic, then add the mushrooms, bamboo shoots and carrot, and stir well. Cook until nearly tender.
- Add the water and chicken stock and bring the soup to a boil, then add the squid and cook for 15 minutes. Stir in the cornstarch slurry and cook until the squid is tender and the thickness is as you want it.
- Stir in the tofu and bring the soup to the boil again, then take it off the heat and pour in the whisked egg in a stream while stirring the soup. Season with soy sauce, vinegar, pepper and chili oil. Serve garnished with cilantro.