Hot and sour soup

Hot and sour soup

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This simple soup is inexpensive, restorative, healthy, light and also delicious. Also it can be varied. You can use slivers of asparagus spears, when in season.

Ingredients

Quantity Ingredient
300g block bean curd
4 cups chicken stock
200g baby english spinach leaves
1 tomato, peeled and diced
1 tablespoon light soy sauce
1 tablespoon cornflour
1 tablespoon water
1 egg, beaten
2 teaspoons vinegar
freshly ground pepper
1 teaspoon sesame oil
2 spring onions, finely shredded

Method

  1. Cut the bean curd into 1.5 cm cubes. In a large saucepan, bring the stock to the boil, add the spinach, bean curd, tomato and soy. Mix the cornflour with the water and stir into the soup. Bring to the boil and slowly stir in the beaten egg, to form fine threads (like egg flower soup). Reheat gently and stir in the vinegar and plenty of black pepper. Finally, stir in the sesame oil and spring onions. Ladle into soup bowls.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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