Monica Shaw’s vegetarian hot and sour soup is the perfect comfort food for a chilly day
The soup is filling but healthy, with colourful vegetables and fresh flavours that make it the perfect soothing dish.
• 140g of noodles, dried wholewheat (or vegetable noodles for a low-carb affair)
rapeseed oil, or other neutral oil
• 2 tbsp of ginger, grated
• 1 red chilli, deseeded and finely chopped
• 1 tbsp of rice wine, preferably Shaohsing
• 700ml of vegetable stock
• 1 tsp dark soya sauce
• 2 tbsp of light soy sauce
• 2 tbsp of rice vinegar
• 1 handful of beansprouts
• 2 spring onions, sliced
• 200g of tofu, firm, sliced into strips
• carrots, courgettes, broccoli, seaweed, mushrooms, or any vegetables of your choice
1 Cook the noodles according to the packet’s instructions. When finished, rinse under cold running water and drizzle a little oil over them to keep them from sticking together. Divide between two big bowls.
2 In a soup pot, combine the ginger, red chilli, Shaohsing rice wine, vegetable stock, soy sauce and rice vinegar. Bring to a simmer.
3 While the soup simmers, prepare your vegetables. I like to julienne my carrots and courgettes, but feel free to cut them to your preferred size and shape.
4 Add the vegetables to the pot and let it come back to the simmer. Cook until the vegetables are tender (any quick-cooking vegetables, especially greens, should be added at the very end so they don’t overcook).
5 Stir in the bean sprouts, most of the spring onions and the tofu. Ladle the soup over the noodles. Serve garnished with spring onions.
Recipe courtesy of Monica Shaw, originally published on GreatBritishChefs.com