Hot & Sour Soup
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Nutrition balance score
Good
Glycemic Index
24
Low
Glycemic Load
8
Low
Nutrition per serving
Calories398.9 kcal (20%)
Total Fat14.5 g (21%)
Carbs31.8 g (12%)
Sugars14.1 g (16%)
Protein33.5 g (67%)
Sodium1486.2 mg (74%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
300gchicken
cooked, or pork, cubed
2 litreschicken stock
or vegetable, from cubes or cartons
400gmushrooms
closed cup or chestnut, thinly sliced
2carrots
small, cut into matchsticks, optional
2 tspfrozen ginger
2 tspfrozen garlic
4 Tbspsoy sauce
4 Tbspmalt vinegar
2 tspbalsamic vinegar
2 Tbspketchup
2 tspworcestershire sauce
4 tspwhite pepper
to taste
2 tspchilli flakes
to taste
4 tspcornflour
mixed with 6 tbsp cold water
150gfrozen peas
150gfrozen peppers
2eggs
lightly beaten
4spring onions
sliced
Instructions
Step 1
Infuse flavour: In a large saucepan, add stock, frozen ginger, and frozen garlic. Bring to a gentle simmer for 2–3 minutes to release aroma.
Step 2
Add vegetables & protein: Stir in mushrooms, carrots, and tofu (or meat). Simmer for 4–5 minutes until just softened.
Step 3
Season: Add soy sauce, malt vinegar, balsamic vinegar (if using), ketchup, Worcestershire sauce, white pepper, and chilli. Stir and taste — adjust balance of sour, salty, or spicy to preference.
Step 4
Thicken: Slowly pour in the cornflour slurry while stirring until the soup lightly thickens.
Step 5
Frozen Veg: Add peas and peppers
Step 6
Egg ribbons: With the soup gently simmering, drizzle in the beaten eggs in a thin stream while stirring slowly to form silky strands.
Step 7
Finish: Sprinkle spring onions on top and serve hot.
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