Spicy Hot and Sour Soup

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"My neighbour who hails from Singapore found out I love Hot and Sour Soup and gave me her family recipe so posting here to keep safe and hopefully enjoy soon."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (300.8 g)
  • Calories 350.3
  • Total Fat - 20.1 g
  • Saturated Fat - 5 g
  • Cholesterol - 274.2 mg
  • Sodium - 2007.4 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.5 g
  • Protein - 32.6 g
  • Calcium - 267.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step 1

Pour the stock into a pan and bring to the boil and add all the ingredients up to and including the wood ear mushrooms.

Step 2

Turn the heat down to medium, and add the tofu, Sichuan vegetables, soy sauce, vinegar, chilli oil and white pepper, and simmer for 10 minutes.

Step 3

Stir in the beaten egg, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency).

Step 4

Add the spring onion, garnish with the coriander, if you like, and serve immediately.

Tips & Variations


  • This one is from the DD and one given to her by a friend who follows a vegan diet - squeeze you tofu to get rid of excess liquid before cutting it up and is will absorb the flavours better that are going into the dish.

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