10-minute Hot and Sour Soup | Marion's Kitchen (2024)

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10-minute Hot & Sour Soup

Ingredients

Steps

• 

  Use a julienne peeler to shave thin strips of carrot into a saucepan.

• 

  To the carrot, add the chicken, mushrooms, tofu, bamboo shoots and chicken stock. Place the saucepan over high heat and bring to a gentle simmer. Add pepper, soy sauces and vinegar.Reduce heat to medium and simmer for 2-3 minutes or until mushrooms are just softened.

• 

  Add cornstarch mixture to the soup and stir.Simmer for another 3 minutes to thicken. Taste the soup and adjust seasoning to your taste. Add salt, vinegar and pepper to your liking. Ladle into bowls and sprinkle with spring onion.

• 

  Notes:

  – Alternatively use pre-packaged carrot strips.

10-minute mealsChickenLeftoversSoups

½ carrot*

6 cups chicken stock

1 cup (about 150g/5oz) cooked shredded chicken (left-over BBQ/rotisserie chicken is perfect)

200g (7oz) mixed mushrooms (e.g. sh*take and enoki)

100g (3.5oz) firm tofu, sliced

100g (3.5oz) bamboo shoot strips

1 tsp ground black pepper

2 tsp dark soy sauce

¼ cup light soy sauce

¼ cup white vinegar

3 tbsp cornflour (cornstarch), mixed with 3 tbsp water

sea salt

finely chopped spring onion (scallions), to serve