Two bowls of mushroom, tofu and carrot hot and sour soup topped with coriander

Hot and sour soup

Name: Hot and sour soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g enoki, oyster or shimeji mushrooms trimmed; 20g dried shiitake mushrooms or dried black ear fungus, rehydrated and sliced into strips; 2 carrots sliced into thin batons; 2 tbsp vegetable oil; 1 tomato peeled and diced; 1 tbsp tomato purée; 100g silken tofu sliced into strips; 3 tbsp cornflour mixed with 5 tbsp of water; 1 egg lightly beaten; 1 tsp ground white pepper; 2 tbsp zhenjiang vinegar or sherry vinegar; 1 tbsp sesame oil; coriander roughly chopped

Sandy Tang

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

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This tangy soup by chef Sandy Tang has a spicy kick, perfect for warming up in the winter months. Load it with even more of your favourite vegetables, as you like, for a hearty main

Gluten free

Low calorie

Low salt

Low sugar

Vegetarian

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Make this hot and sour soup, then check out our chicken noodle soup, red Thai curry noodle soup and more soup recipes.

As chef Sandy Tang says: “For lunch or dinner, this hot and sour soup will serve you well in the winter. It’s savoury and tangy, with a spicy kick coming from the white pepper and sourness from the aged vinegar. Originating from Henan cuisine in China, there are many variations of this dish across the world, so don’t feel restricted to add and replace some of the vegetables in the ingredients list.”

Hot and sour soup recipe

Ingredients

Nutrition

200g enoki, oyster or shimeji mushrooms

trimmed
20g dried shiitake mushrooms

or dried black ear fungus, rehydrated and sliced into strips
2 carrots

sliced into thin batons
2 tbsp vegetable oil
1 tomato

peeled and diced
1 tbsp tomato purée
100g silken tofu

sliced into strips
3 tbsp cornflour

mixed with 5 tbsp of water
1 egg

lightly beaten
1 tsp ground white pepper
2 tbsp zhenjiang vinegar

or sherry vinegar
1 tbsp sesame oil
coriander

roughly chopped

Nutrition: per serving

kcal376

low
fat21.2g
saturates2.6g
carbs34g
sugars7g

low
fibre3.4g
protein10.9g
salt0.4g

low

Method

step 1

Bring a large pot of water to the boil over a medium-high heat, then blanche the trimmed mushrooms, rehydrated mushrooms or black ear fungus and carrots for 3 mins until softened. Remove from the heat and drain in a colander.
step 2

Heat the vegetable oil in a deep pan over a medium-high heat. Cook the tomato for 2-3 mins, stirring frequently, then mix in the tomato purée, reduce the heat to low, and cook for 1 min. Pour in 600ml of water and bring to the boil. Toss in the blanched mushrooms, black ear fungus, if using, carrots and tofu, and cook for 3 mins. Stir in the cornflour mixture and cook for another 2 mins, until slightly thickened. Reduce the heat to a gentle simmer.
step 3

Pour the beaten egg carefully around the hot liquid. Do not stir for 2 mins. Season with the ground white pepper and add the vinegar to taste. Stir in the sesame oil and sprinkle over the coriander, to serve.

Check out more Chinese recipes

Authors

Sandy Tang profile image dressed in a grey apron

Sandy Tang

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