Recipe Details
If you need to modify, you can edit or delete the recipe
Hot and Sour Soup
Description: Quick - 10 minute soup recipe.
Category: Soups
Servings: 4
Servings: 4
Prep Time: 10 mins
Cook Time: 10 mins
Cook Time: 10 mins
Notes: https://www.marionskitchen.com/10-minute-hot-sour-soup/
Alternatively use pre-packaged carrot strips.
Ingredients
• ½ carrot
• 6 cups chicken stock
• 1 cup (about 5oz) cooked shredded chicken (left-over BBQ/rotisserie chicken is perfect)
• 7oz mixed mushrooms (e.g. shitake and enoki)
• 3.5oz firm tofu, sliced
• 3.5oz bamboo shoot strips
• 1 tsp ground black pepper
• 2 tsp dark soy sauce
• ¼ cup light soy sauce
• ¼ cup white vinegar
• 3 tbsp cornflour (cornstarch), mixed with 3 tbsp water
• Sea salt
• Finely chopped spring onion (scallions), to serve
Instructions
1) Use a julienne peeler to shave thin strips of carrot into a saucepan.
2) To the carrot, add the chicken, mushrooms, tofu, bamboo shoots and chicken stock. Place the saucepan over high heat and bring to a gentle simmer. Add pepper, soy sauces and vinegar. Reduce heat to medium and simmer for 2-3 minutes or until mushrooms are just softened.
3) Add cornstarch mixture to the soup and stir. Simmer for another 3 minutes to thicken. Taste the soup and adjust seasoning to your taste. Add salt, vinegar and pepper to your liking. Ladle into bowls and sprinkle with spring onion.
2) To the carrot, add the chicken, mushrooms, tofu, bamboo shoots and chicken stock. Place the saucepan over high heat and bring to a gentle simmer. Add pepper, soy sauces and vinegar. Reduce heat to medium and simmer for 2-3 minutes or until mushrooms are just softened.
3) Add cornstarch mixture to the soup and stir. Simmer for another 3 minutes to thicken. Taste the soup and adjust seasoning to your taste. Add salt, vinegar and pepper to your liking. Ladle into bowls and sprinkle with spring onion.