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Thursday, 6 July 2017

Chinese Hot & Sour Soup Recipe


Over 15 years ago, I was sat in a Chinese restaurant in Benidorm which served "Hot & Sour Soup" - I have tried it many times since, but it's never been the same. Well today, I finally managed to replicate it... I am in heaven! 😍
Here's how to make a batch of this gorgeous stuff for yourself...

2tsp peanut oil
70g mushrooms (sliced)
2 cloves garlic (minced)
1 tbsp ginger (minced)
1.2 litres vegetable stock
60ml rice vinegar
3tbsp soy sauce
1tbsp chilli garlic paste
1 tsp agave (or any liquid sweetener -  
       1tsp honey works)
1 tsp cornstarch
2 tsp water
1 head of pak choi
4 spring onions + extra for sprinkling 
1 tbsp toasted sesame oil
Black pepper
2 eggs (beaten)
Chilli oil

Heat the oil in a large pot. Add the mushrooms and sauté for two minutes.

Add the garlic and ginger and cook for about another minute stirring constantly.

Add the stock, vinegar, soy sauce, chilli-garlic paste and agave, and bring to a gentle simmer. 

Stir in the pak choi, spring onions, sesame oil and some pepper, then simmer for another few minutes to let the flavours mix.

Combine the cornstarch and water in a separate bowl until there are no lumps. Slowly add this to the simmering pot, stirring well until it starts to thicken, about 3 to 4 minutes.

Beat the egg in a small bowl or cup and then, in a fine stream, pour it into the soup. Stir soup several times.

Serve in bowls, sprinkled with extra spring onions and drizzled with chilli oil. 

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