Name: Mushroom hot & sour soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon peanut oil; 2 teaspoons sesame oil; 750 grams mixed asian mushrooms, torn coarsely (see tip); 1 tablespoon finely grated ginger; 2 cloves garlic, chopped finely; 2 green onions, sliced thinly; 1 tablespoon chinese chilli bean paste; ½ teaspoon freshly ground black pepper; ½ teaspoon ground white pepper; ¼ teaspoon dried chilli flakes (optional); 1 litre (4 cups) vegetable stock; ¼ cup (60ml) chinese black vinegar; 2 tablespoons light soy sauce; 565 grams can bamboo shoot strips, drained; 300 grams firm tofu, cubed; 3 teaspoons cornflour; coriander leaves, to serve

Hot and Sour soup is a Chinese soup that’s savoury, spicy and tangy. Packed with mushroom and tofu for a delicious vegetarian meal.

Looking for more vegetarian soup recipes?

Ingredients

1 tablespoon peanut oil

2 teaspoons sesame oil

750 grams mixed asian mushrooms, torn coarsely (see tip)

1 tablespoon finely grated ginger

2 cloves garlic, chopped finely

2 green onions, sliced thinly

1 tablespoon chinese chilli bean paste

½ teaspoon freshly ground black pepper

½ teaspoon ground white pepper

¼ teaspoon dried chilli flakes (optional)

1 litre (4 cups) vegetable stock

¼ cup (60ml) chinese black vinegar

2 tablespoons light soy sauce

565 grams can bamboo shoot strips, drained

300 grams firm tofu, cubed

3 teaspoons cornflour

coriander leaves, to serve

Method

1.Heat peanut oil and half the sesame oil in a large heavy-based saucepan over high heat. Add mushrooms; stir to coat in oil. Cook, covered, for 5 minutes or until mushrooms soften but retain their shape. Remove 1 cup of the mushrooms; reserve.

2.Add ginger, garlic and green onion to the pan; cook, stirring for 2 minutes or until fragrant. Stir in chilli bean paste, ground peppers and chilli flakes.

3.Stir in stock, vinegar, soy sauce and bamboo shoots; bring to the boil. Reduce heat to medium; simmer for 5 minutes. Add tofu.

4.Combine cornflour and 2 tablespoons cold water in a small bowl to make a paste; stir into soup. Cook for 2 minutes or until mixture boils and thickens slightly.

5.Ladle soup into bowls; top with reserved mushrooms and coriander. Drizzle with remaining sesame oil; serve.

We used a pre-packaged mix of mushrooms, containing oyster, shimeji and shiitake.
Note

Women's Weekly Food

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