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Hot & Sour Soup

Recreate a classic Chinese takeaway menu item with this delicious restaurant style hot & sour soup recipe.
Course Side Dish
Cuisine Chinese, Chinese Takeaway, Takeaway
Keyword chinese, hot, hot & sour, Soup, sour
Prep Time 30 minutes
Cook Time 10 minutes
Servings 2 portions

Ingredients

  • 1 pinch dried black fungus
  • 1 dried shitake mushroom
  • 1 handful cooked char siu pork, cooked chicken, cooked prawns sliced
  • 1 small handful bamboo shoots sliced
  • 1/2 small carrot sliced
  • 1/4 teaspoon garlic & ginger paste
  • 400 ml light chicken stock
  • Pinch salt
  • Pinch msg optional
  • 1/4 teaspoon sugar
  • 1 teaspoon light soy sauce
  • Dash dark soy sauce
  • 1 1/2 teaspoons hot bean sauce Yeo's brand
  • Pinch white pepper
  • 2 teaspoons black vinegar
  • 2 teaspoons potato starch
  • 2 tablespoons water
  • 1 egg
  • 1 spring onion sliced

Instructions

  • Put the shitake mushroom and dried fungus strips in a bowl, cover with warm (not boiling) water and set aside for 20-30 minutes. Rinse & drain, finely slice & set aside. Slice the cooked meat, bamboo shoots and carrot into thin strips.
  • Heat a wok or soup pot over a medium heat. Add the garlic & ginger paste and warm through for 30 seconds. Add the chicken stock, salt, msg, sugar, light soy sauce, dark soy sauce & hot bean sauce and mix well.
  • Add the sliced meat and vegetables to the simmering soup. Bring to the boil & simmer for 2-3 minutes. Add the white pepper & black vinegar and mix well.
  • Add the potato starch and water mix, stirring well until the soup is slightly thickened (you won't need all of the mix). Whisk the egg thoroughly, then drop it slowly into the simmering soup. Let the egg sit for a few seconds, then stir gently to create ribbons throughout the soup. Add the spring onion, ladle the hot & sour soup into bowls and serve.