Easy Hot and Sour Soup


I love hot and sour soup. My mother always ordered it at the little chinese restaurant in my small town.  I thought it was too spicy when I first tried it (age.. 5, I think?)  but now I love it, and it is such an easy “I don’t want to think” dinner.  I hope you like it, and for carnivores you can add some chicken to make it a hearty hot and sour soup.

Easy Hot and Sour Soup – Serves 4, about 30 minutes

  • 850ml (4 cups) chicken stock or vegtable stock 
  • 150g oyster mushrooms
  • a section of fresh root ginger as thick as your thumb, cut into slices
  • 2 cloves garlic, chopped finely
  • 3 tbsp soy sauce
  • 1 tbsp dried chili flakes
  • 1 50g can of bamboo shoots
  • 3 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • handful of sliced spring onions
  • 2 tbsp cornflour
  • 1 egg, beaten
In a saucepan, combine teverything except the egg (and chicken if you want to have chicken).

Bring to the boil, then reduce to a simmer.  Let simmer for 20 minutes

*optional* If you are including chicken, dice the chicken thighs to bite-size pieces and sauté in a frying pan until cooked through.

After 20 minutes, add the beaten egg while stirring the soup with a spoon. The egg with shatter into floating strips (as in the picture)

*optional* add the chicken

Cook for a further 2 minutes

Serve warm and enjoy!


Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.


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