Chinese Hot and Sour Soup with Tofu

Chinese Hot and Sour Soup with Tofu

This Chinese hot and sour soup with tofu is a deliciously warming recipe filled with nutrients. It's ideal if you're feeling under the weather or just want a really healthy vitamin rich soup recipe.

Course Appetizer

Cuisine Chinese

Prep Time 10

Cook Time 15

Servings

Calories 305kcal

Author Corina Blum

Ingredients

1 tablespoon cooking oil
25 g root ginger grated
3 garlic cloves crushed
1 birds eye chilli pepper Use more if you want it to be more fiery
120 g shitake mushrooms sliced
1 carrot Peeled with a potato peeler to make ribbons or cut into thin battons
120 g bamboo shoots
200 g firm tofu cut into cubes
1 ltr vegetable stock
3 spring onions diced
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
2 teaspoon toasted sesame oil
25 g coriander leaves
1 egg beaten
Pinch szechuan pepper or pepper to season (optional)

Instructions

Heat the cooking oil in a large saucepan and then gently fry the ginger, garlic and chilli pepper for about 5 minutes.
Add all the vegetables, the tofu and the stock. Bring to the boil and simmer for 5 minutes.
Stir in the sping onions and about half of the coriander. Then pour in the beaten egg while stirring.
Add the soy sauce, rice wine vinegar and sesame oil. Taste and add a little more if necessary.
Serve topped with a little extra coriander and a spinkling of szechuan pepper. If you don't have szechuan pepper, use ordinary pepper.

Notes

Nutritional information is approximate and a guideline only.

Nutrition