Hot & sour soup
Adapt this soup to your liking before thickening. Prefer it a little more sour? Splash in more vinegar. Want it really hot? Be generous with the chillies.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2dried 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 ⅘l chicken stock
- ½tsp white pepper
- 4tbsp tomato ketchup
- 1tsp tomato purée
- ½tbsp dark soy sauce
- 1tbsp light soy sauce
- 6tbsp rice vinegar
- 2tsp sugar
- 6tbsp cornflour, mixed with 12 tbsp water to make a runny paste
- 2eggs, beaten
- ½tbsp sesame oil
Instructions
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.