A twist on a classic Chinese soup, this version of Hot & Sour Soup is savoury, sour and spicy. It’s a wonderfully warming winter dish that we’re sure you’ll love.
1.5 l chicken stock
1 tsp fresh ginger, grated
2 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp dried chilli flakes
1 tsp sugar
1/2 tsp white pepper
1 tsp sesame oil
1/4 cup white vinegar
250 g dried Shitake mushroom, soaking in boiling water for 20-30 minutes, then sliced
1/4 cup bamboo shoots, thinly sliced
125 g firm tofu, cut into 1cm cubes
1 packet Crazy Dragon Chicken Dumplings
2 eggs, whisked
1/4 cup cornflour
1/4 cup water
1/2 bunch fresh coriander, chopped
Place chicken stock, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.
Bring to the boil, reduce heat and simmer for 10 minutes.
Add vinegar, mushrooms, bamboo shoots, tofu and dumplings to the soup and simmer for a further 5 minutes.
Mix cornflour in small bowl with water. While stirring soup add cornflour mixture and gently stir until it returns to the simmer.
Continue stirring gently and slowly pour egg into soup in a thin stream creating egg ribbons.
Season to taste.
Service and garnish with coriander.