Name: Hot and sour soup
Cook time: 15 min
Ingredients: 1 litre vegetable stock; 1 tsp ginger puree; 1 red chilli, deseeded and finely chopped (if you like it hotter, you can leave the seeds); 1 tbsp dry sherry or shaoxing rice wine; 2 tbsp dark soy sauce; 1 tin water chestnuts; handful of frozen peas; 2 tbsp light soy sauce; 3 tbsp balsamic vinegar; 1 tbsp chilli oil; pinch of freshly ground white pepper; 1 egg, lightly beaten; 1 tbsp cornflour, blended with 2 tbsp cold water

Hot and sour soup

This is a really popular soup from our chinese takeaway, this tastes just as good.

Hot and sour soup

Print Recipe Pin Recipe

Cook Time 15

Course Soup

Cuisine Chinese

Servings 4 people

Ingredients

1 litre vegetable stock
1 tsp ginger puree
1 red chilli, deseeded and finely chopped (if you like it hotter, you can leave the seeds)
1 tbsp dry sherry or shaoxing rice wine
2 tbsp dark soy sauce
1 tin water chestnuts
handful of frozen peas
2 tbsp light soy sauce
3 tbsp balsamic vinegar
1 tbsp chilli oil
pinch of freshly ground white pepper
1 egg, lightly beaten
1 tbsp cornflour, blended with 2 tbsp cold water

Instructions

Pour the stock into a pan and bring to the boil. Add all the ingredients up to and including frozen peas and cook for a couple of minutes.
Turn the heat down to medium, add the soy sauce, vinegar, chilli oil, white pepper and simmer for 10 minutes.
Stir in the egg constantly stirring to ensure the egg breaks up, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency). Serve immediately.