Hot & sour soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 dried chilliesfinely chopped
- 60g Chinese char siu porkor roast pork, cut into matchsticks
- 150g peeled and cooked shrimpor prawns
- 15g wood ear mushroomssoaked for at least 1 hr and cut into matchsticks
- 60g firm tofucut into 1cm cubes
- 60g bamboo shootscut into matchsticks
- 60g carrotcut 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 cornflourmixed with 12 tbsp water to make a runny paste
- 2 eggsbeaten
- ½ tbsp sesame oil
Nutrition: Per serving
- kcal377low
- fat10glow
- saturates3g
- carbs43g
- sugars17g
- fibre4g
- protein28ghigh
- 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.
