Hot and Sour Soup
Ingredients
Ingredients:
- 1 ltr vegetable stock
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 dried red chilli
- 50 ml rice vinegar
- 2 tbsp light soy
- 2 tsp dark soy
- 1 tbsp chilli sauce of choice sriracha/gochujang will work fine
- 125 g shiitake mushrooms sliced
- Handful of green cabbage finely chopped
- 40 g bamboo shoots sliced (use as much as you like though)
- 200 g extra firm tofu cubed
- 300 ml boiling water
- 45 g corn flour
- 1 dried yuba sheet cut into thin strips
- Toasted sesame oil and spring onions for garnish
Instructions
Method:
- Place your stock, star anise, cinnamon, bay leaf, dried chilli, rice vinegar, light soy, dark soy and chilli sauce into a sauce pan. Cover completely and bring to a simmer on medium-low heat for 10 mins to allow the whole spices to infuse the broth
- Add your cabbage, mushrooms, bamboo shoots, tofu, and yuba strips, and continue to simmer for a further 5 mins
- Whisk together your 300ml boiling water and corn flour until lump-free, and slowly pour this into your soup whilst gently stirring the soup at the same time
- Place on a high heat and cook for 1 minute until the soup becomes glossy and thickened
- Serve up, drizzle with toasted sesame oil and a healthy garnish of spring onion
Notes
The yuba (bean curd skin) is totally optional, but it adds a great texture, and it also resembles the egg ribbons found in the traditional version of this soup. Dried beancurd skin is a pantry staple for me but I know it may not be for you, and if you don't have it, don't worry, just leave it out.
If using my homemade East-Asian inspired stock recipe, you can omit the star anise, cinnamon, bay leaf and dried red chilli.
If using my homemade East-Asian inspired stock recipe, you can omit the star anise, cinnamon, bay leaf and dried red chilli.