Denise Keller's Chinese Hot And Sour Soup

Preparation time

10 Minutes

Cooking time

15 Minutes

Serves

2-4

Do you love soup and all things spicy? You have to try making Denise Keller’s version of the classic Chinese hot and sour soup. It is definitely a healthier option and a great vegetarian dish for a meat-free day.

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You have to try making this sweet and sour soup on your own as it is easy and quick to cook. This flavourful soup definitely satisfies your chilli cravings!

Ingredients

2
cloves of
Garlic
1-2
Fresh Red Chillies
Sea Salt
, to taste
White Pepper
, to taste
1
thumb sized pieces of
Ginger
250
grams
Fresh Shiitake Mushrooms
, cleaned
225
grams
Bamboo Shoots
, drained, optional
Vegetable Oil
, for frying
3
tablespoons
Chinese Soy Sauce
, low salt
4
tablespoons
Rice Vinegar
1
teaspoon
Runny Honey
1.5
Litres
Organic Vegetable Stock
, hot
150
grams
Firm Tofu
2
Spring Onions
1/2
a bunch of
Chives
1
large
Egg

Directions

Peel garlic and deseed chillis, chop roughly and place into stone mortar. Pound with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then pound until broken down and combined.
Finely slice mushrooms and bamboo shoots (optional). Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add mushrooms, fry for 4 minutes, or until lightly golden.
Stir in the bamboo shoots and chilli paste and fry for a further minute.
On the side, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil.
Reduce heat to low and simmer for 10 minutes, or until slightly reduced.
Chop tofu into cubes, finely slice the spring onions and chives and whisk the egg well.
Remove soup from heat. Using a chopstick, stir the soup in a clockwise direction, slowly add the beaten egg, stirring continuously to forming white ribbons. Stir in tofu and return to the heat for 1 minute to warm through.
Season to taste with soy and vinegar, then serve immediately with spring onions and chives on top.

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