© 2018 Ching He Huang. All rights reserved.

Spicy Hot And Sour Soup

Serves : 4 Preparation 20 mins Cooking 15 mins Total 35
Nutrition facts: 193.00 calories 12.30g protein 13.90g carbs 4.80g sugars 10.00g fat 3.30g 3.10g fibre 1881.00mg sodium
Ingredients: 1 Litre / 4.23 cups Vegetable stock 1 tbsp, grated Ginger 2, deseeded and finely chopped Red chilli 1 tbsp Shaosing rice wine 2 tbsp Dark soy sauce 1 tin x 220g / 0.49lb, drained Bamboo shoot 10g / 0.02 lb, pre -soaked for 20 mins, drained Chinese black woodear mushroom 250g / 0.55 lb, cut into cubes Firm tofu 50g / 0.11 lb, sliced Sichuan preserved vegetables 2 tbsp Dark soy sauce 3 tbsp Black rice vinegar [or balsamic vinegar] 1 tbsp Chilli oil a pinch Ground white pepper 1, lightly beaten Egg 1 tbsp, mixed with 2 tbsp cold water Cornflour 1 large, finely sliced Spring onion For the garnish: chopped (optional) Coriander This is one of my favourite Sichuan dishes! The soup is full of the best crunchy Chinese ingredients, designed to enhance the kou-gan (textural mouth-feel), inherently important in Chinese cooking. The bamboo shoots, the woodear mushrooms, preserved Sichuan vegetables and the silken like texture of the tofu together with the salty, spicy, sour layers makes this dish tantalize your taste-buds! Perfect for anytime of the year and to turn this into a meal - add some thin rice noodles or egg noodles. Bon Appetit!

Spicy Hot And Sour Soup

  1. Serves : 4
  2. Preparation time 20 Minutes
  3. Cooking time 15 Minutes
per serving

Cals


193.00

Protein (g)


12.30

Carbs (g)


13.90

Sugars (g)


4.80

Fat (g)


10.00

Sat Fat (g)


3.30

Fibre (g)


3.10

Sodium (mg)


1881.00

Source from

Ching He Huang Web Site

About the recipe

soup

This is one of my favourite Sichuan dishes! The soup is full of the best crunchy Chinese ingredients, designed to enhance the kou-gan (textural mouth-feel), inherently important in Chinese cooking. The bamboo shoots, the woodear mushrooms, preserved Sichuan vegetables and the silken like texture of the tofu together with the salty, spicy, sour layers makes this dish tantalize your taste-buds! Perfect for anytime of the year and to turn this into a meal - add some thin rice noodles or egg noodles. Bon Appetit!

Ingredients
  • Vegetable stock - 1 Litre / 4.23 cups
  • Ginger - 1 tbsp, grated
  • Red chilli - 2, deseeded and finely chopped
  • Shaosing rice wine - 1 tbsp
  • Dark soy sauce - 2 tbsp
  • Bamboo shoot - 1 tin x 220g / 0.49lb, drained
  • Chinese black woodear mushroom - 10g / 0.02 lb, pre -soaked for 20 mins, drained
  • Firm tofu - 250g / 0.55 lb, cut into cubes
  • Sichuan preserved vegetables - 50g / 0.11 lb, sliced
  • Dark soy sauce - 2 tbsp
  • Black rice vinegar [or balsamic vinegar] - 3 tbsp
  • Chilli oil - 1 tbsp
  • Ground white pepper - a pinch
  • Egg - 1, lightly beaten
  • Cornflour - 1 tbsp, mixed with 2 tbsp cold water
  • Spring onion - 1 large, finely sliced
For the garnish
  • Coriander - chopped (optional)

Steps

  • Pour the stock into a pan and bring to the boil. Add all the ingredients up to and including the wood ear mushrooms.
  • 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.

  • Stir in the beaten egg, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency).
  • Add the spring onion, garnish with the coriander, if you like, and serve immediately.
Ingredients
  • Vegetable stock - 1 Litre / 4.23 cups
  • Ginger - 1 tbsp, grated
  • Red chilli - 2, deseeded and finely chopped
  • Shaosing rice wine - 1 tbsp
  • Dark soy sauce - 2 tbsp
  • Bamboo shoot - 1 tin x 220g / 0.49lb, drained
  • Chinese black woodear mushroom - 10g / 0.02 lb, pre -soaked for 20 mins, drained
  • Firm tofu - 250g / 0.55 lb, cut into cubes
  • Sichuan preserved vegetables - 50g / 0.11 lb, sliced
  • Dark soy sauce - 2 tbsp
  • Black rice vinegar [or balsamic vinegar] - 3 tbsp
  • Chilli oil - 1 tbsp
  • Ground white pepper - a pinch
  • Egg - 1, lightly beaten
  • Cornflour - 1 tbsp, mixed with 2 tbsp cold water
  • Spring onion - 1 large, finely sliced
For the garnish
  • Coriander - chopped (optional)