Hot and Sour Soup

Method

Heat the stock in a large saucepan and bring to the boil, then add the ginger and garlic and simmer for 2 minutes. Add the pork, mushrooms, bamboo shoots, and tofu, simmering for 5 minutes until the pork is cooked through. Stir in the rice vinegar, soy sauce, white pepper, and chilli flakes, tasting and adjusting the balance of hot and sour to your preference. Mix the cornflour with water to create a slurry, then slowly stir it into the soup whilst simmering gently until the liquid thickens slightly. Remove from heat and drizzle in the sesame oil, then ladle into bowls and garnish with spring onions before serving.