Cooked - 10-minute Hot And Sour Soup | Marion's Kitchen

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10-minute Hot And Sour Soup | Marion's Kitchen

4.0

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

Step 1.Use a julienne peeler to shave thin strips of carrot into a saucepan..
Step 2.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..
Step 3.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..
NOTES: – Alternatively use pre-packaged carrot strips.

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 10m

Created 129 weeks ago

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