Hot and sour soup recipe
Ingredients2 tablespoons rice vinegar, plus extra to serve
2 tablespoons light soy sauce
2 tablespoons cornflour
200g pork fillet, finely sliced
4 cups (1L) chicken stock
6 fresh shiitake mushrooms, sliced
125g silken firm tofu, cut into thin strips
1 egg, well beaten
1 tablespoons sesame oil
chilli oil and sliced green onions (shallots), to serve
Preparation1. In a bowl combine rice vinegar, soy, 1 tablespoon of cornflour and pork. In another bowl combine remaining cornflour with 1/4 cup water.
2. Heat chicken stock in a saucepan with mushrooms on medium. Bring to a gentle boil, reduce heat and simmer for 1 minute. Add cornflour and water mixture, stirring for 1 minute, until thickened slightly.
3. Add pork and tofu, and simmer, stirring, for 2 minutes. Season with freshly ground pepper. Stir in beaten egg. Remove from heat and add sesame oil and a few drops of chilli oil. Ladle into bowls and garnish with sliced green onion. Serve with extra chilli oil.
If you enjoyed this Hot and sour soup recipe then browse more Modern Australian recipes, Modern Asian recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes and our most popular hainanese chicken rice recipe.
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