10g ginger, sliced and charred
1 red chilli pepper, charred
2 baby leeks, trimmed, split in half lengthways and charred
800g chicken stock
6 shiitake mushrooms, soaked for 1 hour and sliced
1 carrot, peeled and sliced
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sriracha sauce
1 tsp ground white pepper
2 tbsp cornflour
2 eggs, beaten
120g firm tofu, cut to small cubes
70g garden peas
2 spring onions, sliced
1. Add the chicken stock to a medium size saucepan and bring to a boil over a medium heat. Add the charred ginger, chilli, leeks, mushrooms and carrot and turn the heat down. Simmer for 10 minutes.
2. Season the soup with the soy sauce, vinegar, sriracha and white pepper. Stir and take few spoons of liquid out and add them to a small bowl. Add the cornflour and whisk together. Add the thickener to the soup and stir well until fully incorporated with the rest of the liquid. Turn the heat up to medium and stir the soup again.
3. Drizzle the egg over the soup, while continuously stirring. Take the soup off the heat and add the garden peas.
4. Serve the soup with a garnish of spring onions, sesame oil, coriander or other herbs from your garden.