Hot and sour soup

Hot and sour soup

This tangy soup by chef Sandy Tang has a spicy kick, perfect for warming up in the winter months. Load it with even more of your favourite vegetables, as you like, for a hearty main
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Bring a large pot of water to the boil over a medium-high heat, then blanche the trimmed mushrooms, rehydrated mushrooms or black ear fungus and carrots for 3 mins until softened. Remove from the heat and drain in a colander.
  2. Step 2

    Heat the vegetable oil in a deep pan over a medium-high heat. Cook the tomato for 2-3 mins, stirring frequently, then mix in the tomato purée, reduce the heat to low, and cook for 1 min. Pour in 600ml of water and bring to the boil. Toss in the blanched mushrooms, black ear fungus, if using, carrots and tofu, and cook for 3 mins. Stir in the cornflour mixture and cook for another 2 mins, until slightly thickened. Reduce the heat to a gentle simmer.
  3. Step 3

    Pour the beaten egg carefully around the hot liquid. Do not stir for 2 mins. Season with the ground white pepper and add the vinegar to taste. Stir in the sesame oil and sprinkle over the coriander, to serve.