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
Hot and sour soup
Sooooo delicious and easy to make. Next time i will go a bit easier on the pepper. Thank you for this recipe ..I loved it!
One of my favourite weeknight dinners now
I love to load it up with veggies on hand but it’s super delicious with any combination. And so easy.
Will make again
Added more vinegar but delicious