Chinese hot and sour tofu soup | Rich Asian classic

Cut the tofu into thin, bite-sized strips. Cut the shiitake mushrooms and peeled carrot into fine matchsticks (julienne). Grate the fresh ginger, and slice the spring onions (add the white parts to the soup, keep the green parts for serving).

Lightly beat the eggs with a fork in a small bowl. In a separate glass, mix the cornstarch with 3 tablespoons of cold water until smooth.

In a medium saucepan, pour in the vegetable stock, then add the soy sauce, grated ginger, carrot strips, and sliced shiitake mushrooms. Bring to a boil, then simmer over medium heat for 5 minutes until the vegetables soften slightly.