Spicy Noodle Soup with Tofu

A classic Chinese soup with a rich and tangy spicy flavor. Tender tofu, crispy mushrooms, and succulent pork in a fragrant broth — the perfect choice for a cold day.

Ingredients

• 500 ml Chicken broth
• 120 g Pork
• 150 g Tofu
• 80 g Button mushrooms
• 80 g Black fungus (wood ear mushrooms)
• 1 tsp Soy sauce
• 1 tbsp Rice vinegar
• 0.5 tsp Garlic sauce or chili sauce
• 1 tsp Sesame oil
• 0.25 tsp White ground pepper
• 0.25 tsp Sugar
• 0.5 tsp Salt
• 1 tbsp Cornstarch
• 30 ml Water
• 1 pcs Egg
• 60 g Green onions

Instructions

1. Heat the chicken broth in a wok over medium-high heat until boiling.
2. Add salt, sugar, sesame oil, white pepper, chili sauce, vinegar, and soy sauce to the boiling broth. Stir well for a few seconds.
3. Add tofu, button mushrooms, and black fungus to the soup. Bring to a boil and cook for 2–3 minutes.
4. In a separate bowl, dissolve cornstarch in cold water. Slowly pour this mixture into the soup, stirring constantly, until the soup reaches the desired consistency (thick and slightly viscous).
5. Add lightly beaten egg to the soup, stirring constantly. Cook for another 8 seconds until the egg curdles into beautiful flakes.
6. Ladle the soup into bowls and garnish with sliced green onions and pork on top (you can add pre-cooked boiled pork or pan-fry it separately).