This easy and delicious hot and sour soup by Jamie Oliver is a quick, warming vegetarian meal. Packed with tender tofu, shiitake mushrooms, and egg ribbons, it’s full of flavor with a perfect balance of spice and tang. You can easily adjust the ingredients to suit what you have in your kitchen!
Ingredients Needed
- 2 cloves of garlic
- 1-2 fresh red chillies
- Sea salt and freshly ground white pepper
- 1 thumb-sized piece of ginger (about 5cm)
- 250g (9oz) shiitake mushrooms, cleaned
- 225g (8oz) bamboo shoots, drained
- Groundnut or vegetable oil
- 3 tablespoons low-salt soy sauce
- 4 tablespoons rice wine vinegar
- 1 teaspoon runny honey
- 1.5 litres (6 cups) hot organic vegetable stock
- 150g (5.3oz) firm tofu
- 2 spring onions (scallions)
- ½ a bunch of chives
- 1 large free-range egg
How To Make Hot And Sour Soup
- Prepare the flavor base: Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel and finely chop the ginger, then add to the pestle and mortar and bash until combined.
- Cook the vegetables: Finely slice the shiitake mushrooms and bamboo shoots. Heat a lug (about 1 tablespoon) of oil in a large wok or heavy-based saucepan over medium-high heat. Add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for another minute.
- Mix the seasoning sauce: In a bowl, mix 3 tablespoons of soy sauce, 4 tablespoons of rice wine vinegar, 1 teaspoon of honey, and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute.
- Add the stock and simmer: Pour in the hot stock and bring to a gentle boil. Reduce the heat to low and simmer for 10 minutes, or until the soup is slightly reduced.
- Prepare tofu and egg: While the soup simmers, chop the tofu into 1cm (0.4 inch) cubes, finely slice the spring onions (scallions) and chives, and whisk the egg well.
- Make egg ribbons: Once the soup has reduced, remove from the heat. Stir the soup in a clockwise direction with a chopstick to create a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons.
- Finish the soup: Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with more soy sauce and vinegar if needed.
- Serve: Serve the soup immediately, garnished with the sliced spring onions and chives.
Recipe Tips
- Adjust the spice level: If you prefer a milder soup, use only one chilli or remove the seeds. For extra heat, add more chillies or a dash of hot sauce.
- Finely slice the mushrooms: Slice the shiitake mushrooms thinly to ensure they cook evenly and create a better texture in the soup.
- Whisk the egg well: Be sure to whisk the egg thoroughly before adding it to the soup. This helps create beautiful, delicate egg ribbons.
- Don’t skip the simmering: Let the soup simmer for the full 10 minutes to allow the flavors to develop and the broth to reduce slightly for a richer taste.4o mini
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover hot and sour soup cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, transfer the soup into an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over low-medium heat for about 5-7 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 cup (233g)
- Calories: 99
- Total Fat: 6g
- Saturated Fat: 0.9g
- Total Carbohydrate: 3.8g
- Dietary Fiber: 1.5g
- Sugars: 2.9g
- Protein: 7.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Asparagus Soup
- Jamie Oliver Leek And Potato Soup
- Jamie Oliver Celery Soup
- Jamie Oliver Cauliflower And Leek Soup
Jamie Oliver Hot And Sour Soup
Description
This easy and delicious hot and sour soup by Jamie Oliver is a quick, warming vegetarian meal. Packed with tender tofu, shiitake mushrooms, and egg ribbons, it’s full of flavor with a perfect balance of spice and tang. You can easily adjust the ingredients to suit what you have in your kitchen!
Ingredients
Instructions
- Prepare the flavor base: Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel and finely chop the ginger, then add to the pestle and mortar and bash until combined.
- Cook the vegetables: Finely slice the shiitake mushrooms and bamboo shoots. Heat a lug (about 1 tablespoon) of oil in a large wok or heavy-based saucepan over medium-high heat. Add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for another minute.
- Mix the seasoning sauce: In a bowl, mix 3 tablespoons of soy sauce, 4 tablespoons of rice wine vinegar, 1 teaspoon of honey, and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute.
- Add the stock and simmer: Pour in the hot stock and bring to a gentle boil. Reduce the heat to low and simmer for 10 minutes, or until the soup is slightly reduced.
- Prepare tofu and egg: While the soup simmers, chop the tofu into 1cm (0.4 inch) cubes, finely slice the spring onions (scallions) and chives, and whisk the egg well.
- Make egg ribbons: Once the soup has reduced, remove from the heat. Stir the soup in a clockwise direction with a chopstick to create a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons.
- Finish the soup: Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with more soy sauce and vinegar if needed.
- Serve: Serve the soup immediately, garnished with the sliced spring onions and chives.
Notes
- Adjust the spice level: If you prefer a milder soup, use only one chilli or remove the seeds. For extra heat, add more chillies or a dash of hot sauce.
- Finely slice the mushrooms: Slice the shiitake mushrooms thinly to ensure they cook evenly and create a better texture in the soup.
- Whisk the egg well: Be sure to whisk the egg thoroughly before adding it to the soup. This helps create beautiful, delicate egg ribbons.
- Don’t skip the simmering: Let the soup simmer for the full 10 minutes to allow the flavors to develop and the broth to reduce slightly for a richer taste.4o mini
Jamie Oliver Hot And Sour Soup