1. Heat the Stock‍

Start by heating the stock in a large pot over medium heat. If you're adding meat (like shredded chicken or pork), toss it in now and cook until just done. This will give your broth a rich, flavorful base.

2. Add Vegetables & Chilies

‍Add your choice of vegetables - mushrooms, bok choy, or spinach - nd Chinese dried chilies to the pot.

Let them simmer for a few minutes until the vegetables are softened and infused with the broth. Feel free to use any veggies you have on hand!

3. Season the Broth‍

Season the broth with soy sauce, vinegar, sesame oil, salt (or MSG), and white pepper. Taste and adjust the seasoning to achieve the perfect balance of tangy and salty flavours.

4. Thicken the Broth‍

In a small bowl, mix together cornflour (cornstarch) and water to make a slurry. Slowly pour this into the simmering broth, stirring continuously.

Keep cooking until the soup reaches your desired thickness, ensuring the broth is rich and smooth.

5. Add the Egg Ribbons‍

Whisk the eggs in a separate bowl. Once the soup has thickened, remove it from the heat.

Slowly pour the beaten eggs into the soup in a thin stream while gently stirring. This creates the silky egg ribbons - be careful not to overcook them!

6. Finish & Serve

‍Stir in chopped spring onions or coriander for freshness. For an extra kick, drizzle some chilli oil or sprinkle chilli flakes on top.

Serve your Hot & Sour Soup hot, with rice or other dishes of your choice.

Notes:

• Feel free to tweak the amount of vinegar and chillies based on how tangy or spicy you like your soup
• Add a pinch of Sichuan peppercorns along with ginger to introduce a numbing and spicy kick. This variation is perfect for fans of bold flavours and heat.
• Don’t overcook the eggs! They should be cooked through but still remain delicate and tender in texture. If you let them cook for too long, they will become rubbery.
• To make this soup even heartier, add tofu, prawns, or shredded chicken for an extra boost of protein.‍‍
• Skip the meat entirely and use vegetable stock for a vegan and vegetarian-friendly option.
• This soup tastes even better the next day as the flavours intensify over time. Store leftovers in an airtight container in the fridge for up to 2 days.

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FAQs

1. Can I make Hot & Sour Soup less spicy?‍

Yes, you can reduce the amount of chilli peppers or use a milder version of chilli paste to adjust the heat level. You can also add more vinegar to balance the flavours without the spice.

2. What vegetables are typically used in Hot & Sour Soup?‍

Common vegetables include bamboo shoots, sweetcorn, and mushrooms. You can also add other vegetables like spinach, tofu, or carrots depending on your preference.

3. Can I make Hot & Sour Soup vegetarian?‍

Absolutely! You can omit the meat and use vegetable broth instead of chicken or pork stock. Adding extra mushrooms or tofu can provide a satisfying texture.

4. How do I make the egg ribbons in the soup?‍

To create the silky egg ribbons, whisk an egg and pour it slowly into the hot soup while stirring gently. The heat of the soup will cook the egg, creating delicate, soft ribbons.

5. How long does Hot & Sour Soup last?‍

Hot & Sour Soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over the stove to preserve its texture and flavour.