Hot and Sour Soup
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Recipe video above. A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal.
Ingredients
Instructions
Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Poached chicken:
Place chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.
Once simmering, add chicken, cover and reduce heat so it's simmering.
Cook 10 minutes, remove chicken and shred.
Finish Soup:
Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.
Stir, simmer for 10 minutes.
Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).
When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".
Taste - add salt if desired, more chilli if you want.
Add shallots and serve!
Nutrition
- Calories
- 216 kcal
- Carbohydrate Content
- 19 g
- Protein Content
- 21 g
- Fat Content
- 6 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 93 mg
- Sodium Content
- 501 mg
- Fiber Content
- 1 g
- Sugar Content
- 2 g
- Serving Size
- 1 serving
