Chinese Hot and Sour Soup 酸辣汤
I love hot and sour soup. Anything with vinegar, I’m definitely up for it.
This is an easy dish and you can add in black fungus, shredded chicken etc. if you like.
Ingredients: Serves 4
½ carrot, peeled and grated
6 cups chicken stock
200g mixed mushrooms (shitake and enoki)
300g firm tofu, sliced
100g bamboo shoot strips
1 tsp ground black pepper or to taste
2 tsp dark soy sauce
¼ cup white vinegar
3 Tbsp cornflour (cornstarch), mixed with 3 tbsp water
finely chopped spring onion or cilantro to serve
1. Use a julienne peeler to shave thin strips of carrot into a saucepan Or use the grater box
2. Add the carrot, mushrooms, tofu, bamboo shoots and chicken stock into the pot. Place the pot over high heat and bring to a gentle simmer.
3. Add pepper, soy sauces and vinegar. Reduce heat to medium and simmer for 2-3 minutes or until mushrooms are just softened.
4. Add cornstarch mixture to the soup and stir. Simmer for another 3 minutes to thicken. Taste the soup and adjust seasoning to your taste. Ladle into bowls and sprinkle with spring onion.