Skip to product information
1 of 1

Hot and Sour Soup

Hot and Sour Soup

Takes only 15 minutes from prep to finish and you have a pot of warm, hearty and utterly delicious hot and sour soup that tastes like it's straight from your favourite Chinese restaurant or takeout.

Ready in: 15 minutes

Serves: 4

Complexity: very-easy

kcal: 204

Your Page Title View full details


2 tbsp cornflour + 3 tbsp water
410 g chicken broth
1½ cups water
250 g soft tofu cut into strips
170 g button mushrooms, sliced
3 tbsp light soy sauce
2½ tbsp apple cider vinegar or rice wine vinegar
1 tsp dark soy sauce, for colouring
¼ tsp NY cut pepper
1 egg beaten


Whisk the cornflour and water together and set aside.
Add chicken broth, water and SIDS CRAZY SALT to a medium-sized soup pot and bring to the boil. Add tofu and mushrooms then cook for 2 minutes. Add soy sauce, vinegar, dark soy sauce and pepper. Stir to combine well. Add in the cornflour mixture, stir continuously to thicken the soup. Turn off the heat. Swirl the beaten eggs into the soup, count to 10 then use a pair of chopticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that looks very pretty.
Dish out and serve immediately.