Spicy Hot and Sour Soup
Recipe: #34436
March 03, 2020
"My neighbour who hails from Singapore found out I love Hot and Sour Soup and gave me her family recipe so posting here to keep safe and hopefully enjoy soon."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (300.8 g)
- Calories 350.3
- Total Fat - 20.1 g
- Saturated Fat - 5 g
- Cholesterol - 274.2 mg
- Sodium - 2007.4 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 1.7 g
- Sugars - 2.5 g
- Protein - 32.6 g
- Calcium - 267.4 mg
- Iron - 3.6 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pour the stock into a pan and bring to the boil and add all the ingredients up to and including the wood ear mushrooms.
Step 2
Turn the heat down to medium, and add the tofu, Sichuan vegetables, soy sauce, vinegar, chilli oil and white pepper, and simmer for 10 minutes.
Step 3
Stir in the beaten egg, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency).
Step 4
Add the spring onion, garnish with the coriander, if you like, and serve immediately.
Tips
- This one is from the DD and one given to her by a friend who follows a vegan diet - squeeze you tofu to get rid of excess liquid before cutting it up and is will absorb the flavours better that are going into the dish.
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