Spicy Hot and Sour Soup Recipe

"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 is 4 servings

Metric US

I've Tried It

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 by Step Method

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

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.