Sally's original recipe is made using a wok not a Thermomix :-)
Ingredients
Cooking Oil
20 schichuan peppercorns
1 - 2 Spring onions finely chopped
A few slices of ginger
a few dried shitake mushrooms soaked, strained, stems removed (keep the soaking water)
optional - a few dried black fungus/wood ears, soaked, strained & thinly sliced
400g fresh, frozen or bottled tomatoes roughly chopped
2- 3 tbs soy sauce
1 litre of stock/water include the mushroom straining water into this (you can use 1 tbs of stock paste & water)
ground white pepper to taste
Chinese black vinegar to taste
Salt to taste
400g medium firm tofu sliced
2 eggs
sesame oil
fresh coriander & extra sliced spring onions to serve
Instructions
Add Sichuan pepper to a dry wok & roast till it starts to smoke, add about 1 tablespoon of oil (Sally uses rice bran oil) allow the pepper to turn black. Turn off the heat.
Add the ginger to the TM bowl & chop 3 secs, speed 7.
Add Shitake mushrooms & chop 3 secs, speed 7, scrape down the TM bowl.
Add the oil & Sichuan pepper along with the spring onions, shitake mushrooms & wood ear mushrooms & cook for 3 mins, varoma temperature, reverse, speed 1.
Add the tomatoes & soy sauce & cook for 5 mins, 100 degrees, reverse, speed 1.
Add the liquid/stock & black vinegar & white pepper to taste keep adding & then tasting until you are happy with the flavour.
Mix cornflour with a little water & add to the soup, bring it up to the boil again, 2 mins 100 degrees, reverse speed 1.
Add simmering basket & place tofu into the basket & cook for 2 mins, 100 degrees, speed soft reverse. Remove tofu & basket & keep warm in a Thermoserver.
Whisk the 2 eggs together in a bowl. Set the TM for 1 min, 100 degrees, reverse speed 2 & slowly pour in the egg mixture.
Serve with the warm tofu placed into each bowl & pour hot soup on top & garnish with spring onion & or fresh coriander.
Recipe by Arwen's Thermo Pics - Hobart Thermomix Consultant at https://arwensthermopics.com/sally-ives-hot-sour-soup/