Can you tell that I’ve been on a Chinese food kick lately? But I wasn’t happy until I’ve made this soup, as I’ve been craving it for weeks. Weeks, I tell you!

Of course, there is nothing better than to have a piping hot, spicy soup on an average summer day. So naturally, I’ve cooked up a batch to feed an army. Or, you know, just me, for a week. Because I’m greedy and this soup is so delicious that I just don’t wanna share.

INGREDIENTS:

(Yields 8 serving / per serving / for all)

2 tbsp oil

1 large onion

3 large carrots

250 g block of smoked tofu

5 large shiitake mushrooms

8 cups of chicken broth

1 tsp dried chili flakes

¼ cup soy sauce

1 tbsp toasted sesame oil

½ cup apple cider vinegar

½ cup corn starch

½ cup warm water

2 eggs

Handful of chopped green onions or chives for serving

METHOD:

Wash, peel and finely dice onion, carrots and tofu. Cut the mushrooms into thin strips. Add oil and diced onion to a large pot and saute on high heat until translucent. Add in diced carrot and tofu and cook for a few minutes to soften. Throw in mushrooms, broth, chili, soy sauce and sesame oil and bring to a boil. Reduce heat and simmer for 15 minutes, then add in vinegar.

Completely dissolve corn starch in warm water and then slowly pour into soup, while stirring constantly. This will prevent large blobs of corn starch from forming. Continue stirring while the soup thickens to desired consistency for another minute or two and then remove from heat. Also note that your soup will additionally thicken as it cools. Whisk the eggs in a small bowl and pour into soup in a slow stream, while you gently stirring it.

Taste and adjust seasoning. Serve sprinkled with a bit of chopped green onions or chives. This soup refrigerates and reheats splendidly.

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Jeste li primjetili da se u zadnje vrijeme ubijam u kineskoj klopi? Ali nisam bila skroz sretna dok nisam smućkala i ovu juhu, jer mi se jela već tjednima. Da, da, tjednima!

Naravno, nema bolje stvari od tanjura kipuće i ljute juhe na posječni ljetni dan. Tako da sam, naravno, skuhala lonac dovoljno veliki za nahraniti vojsku. Ili, samo sebe, jedno tjedan dana. Zato jer sam pohlepna i ova juhica je tako fina da ju odbijam dijeliti.

SASTOJCI:

(Za 8 porcija / 6,99 kn po porciji / 55,93 kn za sve)

2 žlice ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 velike mrkve (1,50 kn)

250 g dimljenog tofua (18,00 kn)

5 velikih shii taka (10,00 kn)

8 šalica pilećeg temeljca (14,48 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

¼ šalice soja sosa (2,50 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

½ šalice jabučnog octa (0,50 kn)

½ šalice kukuruznog škroba (1,50 kn)

½ šalice tople vode (–)

2 jaja (3,00 kn)

Pregršt nasjeckanog mladog luka ili vlasca za posluživanje (2,00 kn)

PRIPREMA:

Operite, ogulite i sitno nasjeckajte luk, mrkve i tofu. Gljive narežite na tanke trakice. Stavite ulje u veliki lonac i na jakoj vatri prodinstajte luk dok ne postane staklast. Dodajte narezane mrkvu i tofu i kratko prokuhajte da omekšaju. Ubacite unutra gljive, temeljac, čili, soja sos i sesamovo ulje te pustite da zavrije. Smanjite temperaturu i krčkajte 15 minuta, pa dodajte ocat.

Dobro rastopite kukuruzni škrob u toploj vodi i polako dolijevajte u juhu uz neprekidno miješanje, kako se ne bi napravile velike grude škroba. Nastavite miješati dok se juha ne zgusne do željene konzistencije još koju minutu, pa maknite s vatre. Imajte na umu kako će se juha još dodatno zgusnuti kako se bude hladila. Razmutite jaja u maloj zdjelici, pa u tankom mlazu uz nježno miješanje ulijevajte u juhu.

Kušajte i prilagodite začine. Poslužite posipano sa malo nasjeckanog mladog luka ili vlasca. Ova juha se super drži u frižideru i podgrijava.