Hot and sour soup

Hot and Sour Soup recipe - the classic Szechuan recipe for hot and sour soup.

Hot and sour soup

Servings:	Serves 4
Calories per serving:	271
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review Lovely fragrance 3/5 The Chinese mushrooms smell so authentic Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 pints (1.5 litres) good chicken stock
• 4 dried Chinese mushrooms
• 80g strips of cooked meat ( chicken, pork or ham, etc. )
• 2 oz bamboo shoots
• 1 oz defrosted frozen peas
• ½ teaspoon salt
• 2 free-range eggs
• for thickening
• 3 tablespoons white wine vinegar
• 1.5 tablespoons dark soy sauce
• ½ teaspoon freshly ground black pepper
• 3 tablespoons cornflour blended to a paste with 3 tablespoons of water

Method

1. Soak the mushrooms in boiled water for 20 minutes, squeeze excess water, remove stalks and slice thinly
2. Shred the cooked meat and bamboo shoots
3. Beat the eggs
4. Mix together the thickening ingredients
5. Heat the stock in a large pan
6. Add everything but the eggs and thickening, bring to the boil, cover simmer for 5 minutes
7. Pour in the thickening and stir until the consistency changes
8. Stir the soup so it rotates and gradually pour the eggs into the soup in a thin stream

Serving suggestions

Serve immediately

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