Hot and Sour Soup

Hot and Sour SoupAfter preparing an oriental feast last night to celebrate Chinese New Year, here’s a rough guide to making hot and sour soup – and cheating by using a soup paste sachet. I make this soup differently every time, depending on what ingredients are available.


1 litre chicken stock
1 sachet of hot and sour soup paste
Shitake mushrooms
Cubes of tofu
Sliced bamboo shoots
Garden peas
Prawns (optional)
A few chopped finger chillies if you like it hot
Couple of cloves of finely chopped fresh garlic
1 egg beaten
Spring onions to garnish


Pour a litre of chicken stock into a large saucepan and then add a sachet of hot and sour soup paste. Stir and bring to the boil.

Add in the vegetables of your choice, mushrooms, tofu and prawns – depending on your preferences.

Mix two tablespoons of cornflour with a small amount of cold water until it forms a smooth paste. Use you soup ladle to stir the soup at the centre in a steady motion to create a whirlpool and slowly stir in the cornflour paste. Simmer for three minutes.

Using the same whirlpool technique, take the beaten egg and slowly pour it into the soup so that it creates a string effect. The curdled look is what you’re aiming for – or beautiful swirls of ‘egg flowers’ is another description.

Serve and garnish with chopped spring onions.


Hot and Sour Soup Paste