A properly sharp, properly peppery broth thick with shredded mushrooms, tofu and bamboo shoots. Vegan, cheap and ready in half an hour.
Prep
15 mins
Cook
20 mins
Servings
4
Per serving
£1.20
Difficulty
easy
The heat here comes from white pepper rather than chilli, which gives a rounder warmth at the back of the throat, and the sourness from black vinegar added off the heat so it keeps its edge.
Cover the dried shiitake with 300ml just-boiled water and leave for 20 minutes. Lift them out, squeeze, discard the stalks and shred the caps. Keep the soaking liquid.
Pour the stock and the mushroom soaking liquid into a large pan, leaving the last gritty spoonful behind. Bring to a simmer.
That soaking liquid is the backbone of the soup - do not tip it away.
Add both mushrooms and the bamboo shoots and simmer for 8 minutes.
Stir in the tofu, tamari and sugar and simmer gently for 3 minutes more.
Stir the cornflour slurry and pour it in slowly, stirring, until the soup thickens to the point where a spoon leaves a trail. Simmer for 2 minutes.
Take the pan off the heat and only now add the black vinegar, white pepper and sesame oil. Taste and push the sour and the pepper up until it makes you sit forward.
Boiling the vinegar dulls it - always add it at the end.
Ladle into bowls and top with spring onions.