I am a big fan of hot and sour soup but take out versions can often be gloopy and completely unappealing.  I usually crave a bowl when I’m feeling under the weather because it’s chocked full of ingredients and flavours that make me feel better almost immediately.   Some ingredients in traditional hot and sour soup (wood ears and dried lily flowers) are not always available in all grocery stores so I’ve swapped those for others that are readily available but equally as delicious.

Serves 4

2 tbsp canola oil

2 cups sliced shitake mushrooms (stems removed and discarded)

4 1/4″ slices ginger

1/4 tsp dried chili flakes

4 green onions sliced thinly

3/4 cup bamboo shoots

1  cup diced fim tofu

8 cups chicken stock (if using boxed, use reduced sodium)

1/4 cup soy sauce

1/4 cup rice wine vinegar

1 tbsp sambal oelek

1 tbsp cornstarch

2 eggs, lightly beaten

1 tbsp sesame oil

  1. Heat the canola oil in a large pot over medium heat. Add the mushrooms, ginger, chili flakes, the white portion of the green onions and cook, stirring occasionally until the mushrooms just begin to colour slightly.

  2. Add the bamboo shoots, diced tofu and chicken stock and bring the soup up to a boil. Turn the heat down to medium-low and simmer uncovered for 10min. Remove the ginger and discard. Stir in the soy sauce, vinegar and sambal oelek.

  3. Mix the cornstarch together with 3 tbsp cold water and stir it into the soup. Simmer for another 2min. then turn the heat off.

  4. Pour the beaten eggs in a thin stream into the soup while stirring constantly the add the sesame oil.

  5. Ladle soup into bowls and garnish generously with green onions.

Taste and adjust the seasoning to your preference, adding more soy for increased saltiness, more vinegar for increased sour or more sambal olek for increased heat.

Tips :Use vegetable broth for a vegetarian version

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