
Hot and Sour Soup
An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!
Ingredients
- 50g chicken breast
- 20g tofu slice
- 10g sliced carrot
- 1 tbsp Szechuan preserved vegetable
- 10g canned bamboo shoot slice
- A handful of dried Chinese black fungus, soaked
- 4 dried Chinese black mushrooms, soaked
- 1 litre chicken, pork or vegetable stock
- 2 large eggs
- 2 tbsp potato starch (or cornstarch), mixed with 110ml water
Condiments
- 1 tbsp vegetable oil (upgrade to School of Wok’s homemade garlic oil!)
- 1 tbsp hot broad bean paste
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp freshly ground white pepper
- 2 tbsp sesame oil
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 3-4 tbsp Chinkiang black vinegar
Garnish
- 1 tsp chilli oil (either homemade or Chiu Chow Chilli Oil)
- 2 tbsp thinly sliced spring onion
- 2 tbsp sliced fresh coriander
Method
Preparation
Cooking
Serving
How To Make Hot & Sour Soup
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- 50g chicken breast
- 20g tofu slice
- 10g sliced carrot
- 1 tbsp Szechuan preserved vegetable
- 10g canned bamboo shoot slice
- A handful of dried Chinese black fungus, soaked
- 4 dried Chinese black mushrooms, soaked
- 1 litre chicken, pork or vegetable stock
- 2 large eggs
- 2 tbsp potato starch (or cornstarch), mixed with 110ml water
Condiments
- 1 tbsp vegetable oil (upgrade to School of Wok’s homemade garlic oil!)
- 1 tbsp hot broad bean paste
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp freshly ground white pepper
- 2 tbsp sesame oil
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 3-4 tbsp Chinkiang black vinegar
Garnish
- 1 tsp chilli oil (either homemade or Chiu Chow Chilli Oil)
- 2 tbsp thinly sliced spring onion
- 2 tbsp sliced fresh coriander
Preparation
Cooking
Serving
How To Make Hot & Sour Soup
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.