Hot and Sour Soup

Name: Hot and Sour Soup
Yield: Serves 6
Cuisine: Chinese
Ingredients: spring onions 2, finely chopped; toasted sesame oil 2 tsp; white wine vinegar 3 tbsp; water 4 tbsp; light soy sauce 2 tbsp; raw tiger prawns 6 large, shelled; frozen peas 50 g/1¾ oz; dried mushrooms 4 medium; sea salt 1 tsp; canned bamboo shoots 50 g/1¾ oz, shredded; chicken stock 1.5 litres/2¾ pints, preferably home-made; white peppercorns 1 tsp, freshly ground; egg 1, beaten; cornflour 1 tbsp; lean pork 75 g/2¾ oz, sliced into matchstick strips; firm tofu 100 g/3½ oz, sliced into 1cm/½in cubes; dried shrimps 1 tbsp

Preparation info

Serves
6

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

This classic Chinese soup recipe was given to me by Chef But of the late Ken Lo’s Memories of China restaurant in Belgravia, London. He uses plenty of ground white pepper rather than chillies to create the necessary bite.

Ingredients

dried mushrooms 4 medium
dried shrimps 1 tbsp
lean pork

Asia
China
Spicy
Soup

Method

Put the mushrooms and shrimps in separate bowls and cover with boiling water. Leave to soak for 15 minutes, then drain. Slice the mushrooms into thin shreds.

Mix the hot and sour ingredients to a paste.

Put the pork, mushrooms, shrimps and stock in a large saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Add the prawns, tofu, bamboo shoots, pe