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

Serves : 4
Preparation time 20 Minutes
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

vegetarian

Source from

Ching He Huang Web Site

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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