Hot and sour soup
A bold, tangy hot and sour soup with tender vegetables and warming spice, perfect for a cosy, flavour‑packed bowl.
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.