Hot and Sour Soup

Ingredients (2 servings)

Tofu 80 g / 2.8 oz
Japanese leek, chopped 3cm
Egg, beaten 1
Grated ginger 1/2 tsp
Chicken Bouillon Powder 2 tsp
Water (cold or hot) 400 ml
Soy sauce 1 Tbsp
Vinegar 1 Tbsp
S&B La-yu (Chili Oil) to taste
Vegetable oil 1 tsp


  1. Cut tofu into 1cm-wide strips.
  2. Heat oil in a flying pan and make scrambled egg.
  3. Add water, chicken bouillon powder and grated ginger to (2), then add tofu. When boiled, add soy sauce and vinegar and stir, and then add Japanese leek. Pour into cups and finish with drops of S&B La-yu (Chili Oil).