Name: Hot & sour soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 dried chillies finely chopped; 60g Chinese char siu pork or roast pork, cut into matchsticks; 150g peeled and cooked shrimp or prawns; 15g wood ear mushrooms soaked for at least 1 hr and cut into matchsticks; 60g firm tofu cut into 1cm cubes; 60g bamboo shoots cut into matchsticks; 60g carrot cut into matchsticks; 40g peas; 1.8l chicken stock; ½ tsp white pepper; 4 tbsp tomato ketchup; 1 tsp tomato purée; ½ tbsp dark soy sauce; 1 tbsp light soy sauce; 6 tbsp rice vinegar; 2 tsp sugar; 6 tbsp cornflour mixed with 12 tbsp water to make a runny paste; 2 eggs beaten; ½ tbsp sesame oil

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Hot & sour soup

Hot & sour soup

Kwoklyn Wan

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.4 out of 5.8 ratingsRate

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Adapt this hot and sour soup recipe to your liking before thickening. Splash in more vinegar to increase the sourness or add chillies to ramp up the heat

Low calorie

Low fat

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A star rating of 4.2 out of 5.7 ratings

What is hot and sour soup?

Hot and sour soup is a classic Chinese dish originating from Sichuan and Beijing cuisine. It balances a combination of spicy heat with tangy sour flavours and typically includes tofu, mushrooms, vinegar, soy sauce, broth, bamboo shoots and eggs. You can also add in pork and prawns and more vegetables to customise.

Ingredients

Nutrition

Units:

MetricUS

2 dried chillies

finely chopped
60g Chinese char siu pork

or roast pork, cut into matchsticks
150g peeled and cooked shrimp

or prawns
15g wood ear mushrooms

soaked for at least 1 hr and cut into matchsticks
60g firm tofu

cut into 1cm cubes
60g bamboo shoots

cut into matchsticks
60g carrot

cut into matchsticks
40g peas
1.8l chicken stock
½ tsp white pepper
4 tbsp tomato ketchup
1 tsp tomato purée
½ tbsp dark soy sauce
1 tbsp light soy sauce
6 tbsp rice vinegar
2 tsp sugar
6 tbsp cornflour

mixed with 12 tbsp water to make a runny paste
2 eggs

beaten
½ tbsp sesame oil

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Nutrition: Per serving

kcal377

low
fat10g

low
saturates3g
carbs43g
sugars17g
fibre4g
protein28g

high
salt6.16g

Method

step 1

Put all of the ingredients in a large wok or saucepan (except the cornflour paste, sesame oil and eggs), plus 1½ tsp salt. Slowly bring to the boil, turn down the heat and simmer for 3 mins. Taste and add a little more vinegar or chillies, if you like.
step 2

Give the cornflour paste a good mix, turn up the heat to medium and slowly add the paste to the soup, stirring throughout until it coats the back of a spoon. Turn off the heat and slowly pour in the beaten egg, stirring as you pour. Add the sesame oil and serve.

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A star rating of 4.4 out of 5.8 ratings

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