Hot and Sour Soup Recipe - Easy Healthy FoodChinese soups deserve a place in any healthy diet. Low in fat, full of fresh ingredients and delectable flavours, they're also very easy to make.
I rustled up this soup in around 10 minutes using tofu - it takes slightly longer if you use chicken or pork. Hot sour soup really lives up to its name. Adjust the amount of chilli if you don't like it too fiery. The vinegar lends that note of sharpness which is so appetising, and if you are making the vegetarian option, the tofu soaks up all the flavours, so that each mouthful is an aromatic treat. In an authentic Chinese recipe you'd expect to find more exotic ingredients like dried mushrooms and bamboo shoots. This adaptation sticks to more standard ingredients and so is quicker and simpler to make. Hot and Sour Soup RecipeIngredients5 thin slices peeled root ginger 3 cloves garlic, crushed ½ tsp chilli flakes (add more or less to taste) 3 tsp soy sauce 850ml/3¾ cups boiling water flavored with 1 stock cube or 3 tsp bouillon powder - or use homemade chicken or vegetable stock 200g/2 cups sliced mushrooms 225g/2½ cups diced firm tofu (or use the same quantity of raw diced chicken breast or pork fillet) 3 tbsp white wine vinegar 2 level tbsp cornflour (cornstarch) 1 egg, beaten finely chopped spring onions (scallions) and fresh coriander (cilantro) to garnish - optional Serves 4 Method
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Hot and Sour Soup
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