Much as I enjoy a blue fillet steak or a bacon sandwich, there are times when it feels good to lay off the meat and enjoy meals without. This doesn’t mean you have to sacrifice flavour though. Hot and Sour Soup is perfect for days like these. Filling, warming, and full of exciting flavours. If you want to add cooked chicken or prawns though, go ahead. Extra vegetables? Go for it!
This version was inspired by a recipe from a much used and favoured cookbook, Gok Cooks Chinese. Although my predictive text called him God. He’s good, but not quite THAT good!
Ingredients (to serve 4 generously)
- 1.5 litres of light, unsalted vegetable stock or use water
- 50g approx of mushrooms, sliced (I used chestnut with a few shitake)
- 1-2 fresh red chillis, finely sliced (or a teaspoon of dried chilli flakes) depending on how hot you like your soup
- 50ml light soy sauce
- Approx 3 heaped tablespoons of thinly sliced bamboo shoots (I used tinned, drained bamboo)
- 1 large carrot, peeled and very finely sliced then diced
- 5cm piece of fresh ginger peeled and grated (or use frozen chopped ginger)
- 3 cloves fresh garlic, peeled and grated or crushed
- 1 tablespoon of sugar
- 4-6 tablespoons of rice vinegar (to taste)
- Optional 2 heaped teaspoons of cornflour dissolved in a little cold water
- 2 eggs, beaten
- Finely chopped spring onion or chives to serve
Bring the stock to a gentle boil and add the carrot. Simmer for about 5 minutes then add all the ingredients except the cornflour, vinegar, egg and spring onion.
Simmer for about 10 minutes then gradually add the vinegar, tasting as you go until it reaches a level of sourness you enjoy.
If you prefer a slightly thickened soup, add two heaped teaspoons of cornflour to about 50mls of cold water and add to the simmering soup. Allow to thicken (this will take a minute or two).
Turn off the heat and add the egg, whisking as you do to create fine ribbons of cooked egg. Serve garnished with the finely sliced spring onion and marvel that it was quicker to prepare than ordering and waiting for a takeaway delivery.
(For a gluten free option use tamari instead of soy sauce and omit the cornflour).
Chica Andaluza 
Gok? As in Gok Wan? Oooh I love it even more now!! 🙂
That’s him…lots of lovely simple family recipes, many from his dad who ran a restaurant or takeaway!
There must be oriental soup in the air. I watched Anthony Bourdain last night, teaching ex President Obama how to slurp spicy soup noodles in Hanoi and Rosemary posted Udon Noodle Curry just a few hours ago. I’m going to have to find that DVD of Tampopo!
Your soup sounds perfect for a cold winter’s day 😉
Oh Mad, please! Obama is not an ‘ex’ for another two months, thank the blessed Lord! Spare us the carwreck for just the moment , and that means the world, not just the US . . . you have been dealing with Brexit for the last few – may I assure you Down Under is far more shocked by this idiocy to the core of what came to pass at the moment . . .
Think we’re all a bit perplexed and bewildered by what’s going on in the world 🤐
Oh Tampopo…you sent me that dvd, loved it! It’s cold enough to warrant warm spicy food 😀
Most definitely!
Se ve deliciosa !!
Muchísimas gracias!
I adore soup! In fact I just made Chinese-stye corn and crab soup for my lunch. Yours looks so full of flavour.
Ooh lovely….another favourite of mine!
This is my kind of soup. Don’t you just love how predictive text can make assumptions?
It’s sometimes entertaining most often a pain!
Must be very tasty , and for me, absolutely new!
Hi , Chica , I had missed you , lately
Muchísimas gracias!
If it’s by Gok, it’s divine. 🙂
Holy smoke…you’re right!
Deliciuos comfort food, after exhausting election days.
Indeed!
This would have been the perfect lunch to share on Tuesday. Have a beautiful day. xo
Slurping and chatting! You enjoy your last few days in England dear Mandy xx
So that’s how you make hot and sour soup! I do like it now and again. Thanks for a tasty idea, Tanya. 🙂
It’s so tasty and not too hard to make!
Doesn’t sound too complicated. You still busy? 🙂
A few weeks of recuperating from a little op and looking after one of the dogs who also had an op…but hopefully installing our own bathroom before Christmas 😀
Never a dull moment! 😦
Soup is perfect for this time of year. I will give this a try very soon.
A real winter warmer, especially with the chilli!
This sounds comforting. We need that over here these days… ‘nuf said? Mmmm…
I order hot and sour soup every time I go to a Chinese restaurant and love it. The funny thing is that it makes my hiccup every time I take a swallow. Even though I know that, I keep ordering it and I know that I would enjoy yours…please excuse the hiccups. 😀
That’s so funny…glad it doesn’t put you off though!
It is too good to resist. 😀
Your timing with this soup couldn’t be better, Tanya. Our weather is turning much colder this weekend and I’ve made 2 batches of stock in preparation. Soon, very soon, there will be a pot of your hot and sour soup on the stovetop. Bring on the cold! i’m ready! 🙂
Yes it’s cold in England too. But I don’t mind. Time to hunker down and get cosy!
I really like chicken soup, let alone eaten while still hot by the time we contracted the flu, it feels very refreshing.
Soup is always good when you have a cold!
It’s looks so yummy
A delicious and a fantastic recipe !