Chinese Hot & Sour Soup

Recipe Ingredients:

• 1 tbs chilli/garlic sauce (I use Lee Kum Klee brand)
• 1" piece ginger, peeled & grated
• 1.5 pint veg stock
• 1 tbs chinese white wine
• 2 tbs white wine vinegar
• 1 tsp sugar
• salt and white pepper to taste
• 2 spring onions
• 1/2 tsp sesame oil
• 2 tsp cornflour mix with a little water
• 1 egg, beaten
• 100g tofu (chopped into 1/2cm cubes)
• 1 carrot (peeled and chopped into 1/2cm cubes)

Recipe Steps:

• Heat a little peanut oil in a saucepan and add the chilli/garlic paste and the ginger. Stir fry for 1 minute then add the stock, wine, vingegar, sugar, salt & pepper (to taste), spring onions, sesame oil and carrots. Bring to a boil and simmer for 5 minutes. Taste for seasoning and adjust accordingly.
• Add the cornflour paste and stir until slightly thickened.
• Pour the beaten egg into a bottle with a pouring nozzle. Drizzle into the soup in thin strands until there is no egg mixture left. Alternatively, pour into soup over a fork very slowly to drizzle in to form thin strands.
• Now add the tofu and simmer for 1 minute. Serve immediately.

Serving Size: 2-3
Preparation Time: 15 minutes

Rate this Recipe:

• Login to post comments