Hot and sour soup is a staple of Chinese restaurants and a personal favourite, this vegetarian version runs with tofu and Shiitake mushrooms.
Classic Spicy Sour Egg Drop Soup.
There are a few dishes that seem to appear on all Chinese restaurant and takeaway menus the world over.
This hot and sour soup recipe is yet another of those recipes that appear on every menu.
It is essentially an egg drop soup, just like my Chinese chicken and sweetcorn soup.
It takes less than 30 minutes to cook, it is vegetarian and it tastes fantastic!
Preparing the Tofu.
For many people, me included, tofu is a mysterious ingredient.
I don’t use it often, in fact, this recipe and my Vietnamese fried tofu recipe are the only two that I regularly use it for.
I buy firm silken tofu and remove it from the packet the night before I use it and then press it.
To do this wrap it in a clean kitchen towel and then sandwich between two trays.
Place in the fridge then add some weight to the top, tinned foods are great for this!
This removes any excess liquid from the packing process.
It does not matter whether you are cooking this version of hot and sour soup or my hot and sour prawn soup the secret is in the preparation.
In fact, this is so often the case with a lot of wok cooked dishes.
This is because the process often reads, add X for 1 minute, add Y for 30 seconds.
It is clear to see that you do not have time to hunt for ingredients or prepare them.
As a result, you should invest in some prep bowls.
They are cheap, then it is nice and easy to get everything ready. Then all you need to do throw things into the pan in order.
Close your eyes and take a spoonful of this hot and sour egg drop soup and you will be transported to your favourite Chinese restaurant!
- 150 g (5 oz) Firm Silken Tofu
- 125 g (4.5 oz) Shiitake Mushrooms
- 500 ml (17 floz) Vegetable Stock
- 1 Hot Green Chilli Pepper
- 25 g (1 oz) Ginger
- 1 Garlic Clove
- 1 Tsp Dark Soy Sauce
- 2 Tsp Light Soy Sauce
- 3 Tsp Chinkiang Vinegar
- 2 Tsp Sesame Oil
- 1 Tbsp Cornflower
- 1 Spring Onion
- 1 Egg
- 1 Tbsp Cooking Oil
- Slice the Tofu into batons 3mm in profile and 2cm in length.
- Thinly cut the mushrooms into 3mm thick slices.
- Slice the chilli and spring onion as finely as you can.
- Cut the garlic into slices as thinly as possible.
- Mix together the soy sauces, vinegar and sesame oil together with the cornstarch and set aside.
- Heat a wok over a high heat with the flavourless cooking oil.
- Add the garlic, ginger and chilli and stir fry for a minute.
- Then add the mushrooms and stir fry for 2 minutes.
- Pour in the vegetable stock and bring to a boil.
- Add in the soy, vinegar & corn starch mix.
- Pour in the beaten egg and whisk.
- Then add the tofu, this does not need cooking just to heat up.
- Finally, dress with the spring onions.
This like many Asian dishes really flies at a rate of knots so make sure everything is shopped mixed and prepared before you get started for the perfect dish.
Amount Per Serving: Calories: 246Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 93mgSodium: 1264mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 12g
Calorific details are provided by a third-party application and are to be used as indicative figures only.