Hot and sour soup (282 calories per serve)


My husband has been having a hankering for hot and sour soup lately. I don’t really like it but I did enjoy the few scoops I had the other day from the takeaway he got from China Bar of all places. We’ve tweaked the recipe to our liking including adding more mushrooms. The consistency of the soup can be varied to your tastes by adding more/less cornflour.

Serves 12

Prep time 40 mins
Cook time 10 mins

Ingredients
1/2 cup black fungus, dried
8 shiitake mushrooms, dried
1/4 cup dried lily flowers (optional)
1.5Lwater
1 1/2 tbsp vegetable oil
1 tbsp dried chilli flakes
2cm piece ginger, crushed
2 spring onions, sliced finely
110g bamboo shoots
3 tbsp vegetable paste
50g water
60g cornflour
75g white vinegar
50g Chinese rice wine
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tsp salt
1/2 tsp sugar
1 tsp white pepper
1-2 eggs, beaten
160g firm tofu, diced

In a large bowl, soak the dried black fungus, shiitake mushrooms and lily flowers (if you’re using) with 1.5L of water. Set it aside for 30 minutes. Slice the mushrooms and tie the lily flowers into a knot. Don’t drain the water.

Heat some oil in a large pot and sautee the chilli flakes, ginger and onions until it is fragrant. Add the bamboo shoots, mushrooms, lily flowers and soaking water. Add the vegetable paste and simmer for 15 minutes.

In a small bowl, mix through the water, cornflour, white vinegar, Chinese rice wine, light soy sauce, dark soy sauce, sesame oil, salt, sugar and white pepper. Add the mixture into the soup and let it simmer for a further few minutes.

Stir through the eggs, add the tofu and simmer for a further 5 minutes. Serve into bowls and, if you like, garnish with sliced spring onions.

Thermomix Adaptation

Ingredients
1/2 cup black fungus, dried
8 shiitake mushrooms, dried
1/4 cup dried lily flowers (optional)
1500g water
20g vegetable oil
2 dried chillies, halved
2cm piece ginger, sliced
2 spring onions, 2cm pieces
110g bamboo shoots
3 tbsp vegetable paste
50g water
60g cornflour
75g white vinegar
50g Chinese rice wine
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tsp salt
1/2 tsp sugar
1 tsp white pepper
1-2 eggs, beaten
160g firm tofu, diced

Place a large bowl onto mixing bowl lid and weigh mushrooms and lily flowers into it. Cover with 1500g water and set aside to soak for 30 minutes.

Place oil, chillies, ginger and spring onions into mixing bowl and chop 5 sec/speed 7.

Scrape down sides of mixing bowl with spatula and cook 5 min/100°C/ stirring speed.

Add bamboo shoots and cook 3 min/100°C/reverse/stirring speed. Slice the mushrooms into strips and tie the lily flowers into a knot. Don’t throw out the water.

Add vegetable paste, reserved mushrooms and water and cook 15 min/100°C/reverse/stirring speed.

Place a bowl onto mixing bowl lid and weigh 50g water into it, then add cornflour and stir until smooth. Add cornflour mixture into mixing bowl.

Add white vinegar, Chinese rice wine, light soy sauce, dark soy sauce, sesame oil, salt, sugar and white pepper and cook 3 min/100°C/reverse/speed 2. While cooking, add eggs through hole in mixing bowl lid.

Add tofu and cook 2 min/100°C/reverse/speed 1. Divide between serving bowls and garnish with spring onions before serving.

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