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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

10-minute Hot & Sour Soup

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For when you need comfort food fast – this is hearty, flavour-packed chicken soup in just 10 minutes. It’s a great way to use up leftover cooked chicken and tofu – as well as that pesky half a carrot that always seems to be in the crisper!

WATCH THIS RECIPE

10-MINUTE HOT & SOUR SOUP

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

½ carrot*

6 cups chicken stock

1 cup (about 150g/5oz) cooked shredded chicken (left-over BBQ/rotisserie chicken is perfect)

200g (7oz) mixed mushrooms (e.g. shitake and enoki)

100g (3.5oz) firm tofu, sliced

100g (3.5oz) bamboo shoot strips

1 tsp ground black pepper

2 tsp dark soy sauce

¼ cup light soy sauce

¼ cup white vinegar

3 tbsp cornflour (cornstarch), mixed with 3 tbsp water

sea salt

finely chopped spring onion (scallions), to serve

Steps

Use a julienne peeler to shave thin strips of carrot into a saucepan.

To the carrot, add the chicken, mushrooms, tofu, bamboo shoots and chicken stock. Place the saucepan over high heat and bring to a gentle simmer. Add pepper, soy sauces and vinegar.  Reduce heat to medium and simmer for 2-3 minutes or until mushrooms are just softened.

Add cornstarch mixture to the soup and stir.  Simmer for another 3 minutes to thicken. Taste the soup and adjust seasoning to your taste. Add salt, vinegar and pepper to your liking. Ladle into bowls and sprinkle with spring onion.

Note Icon

NOTES:

– Alternatively use pre-packaged carrot strips.

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