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
Will make again
Added more vinegar but delicious
Wow so easy and yummy
This is amazing. I always assumed I was not skilled enough to make this (when i looked online and found 45 ingredient recipes) when I saw this I was so happy to see I had all the ingredients and I went right to work. I tweaked it some. Added chili paste. Added a pinch of sugar and, some scrambled egg at the end. But holy cow this is amazing. It would have been great just as written!! I’ll be making this a lot now. Thx so much.
A new hot & sour fan
My husband has always loved hot & sour soup, but I’ve never been a big fan. I decided to make it for him after he’d had a stressful day, and figured I’d have just a bit.
I don’t like pork or mushrooms, so this chicken version looked good and I left out the mushrooms. I also used chili bamboo shoots and added some white pepper. Anyway, the result was surprisingly good! I’m a hot & sour fan now – at least this version!