Hot & Sour Soup

Ingredients

• 4 tbsp oil
• 300 g chicken (diced or shredded)
• 2 garlic (chopped)
• 0.5 cup mushrooms (sliced)
• 1.5 tsp black pepper
• 0.5 tsp salt
• 1 cup cabbage (shredded)
• 1 cup corn
• 1 cup carrots (diced or julienned)
• 2 tbsp dark soy sauce
• 2 tbsp hot sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp garlic powder
• 1 chicken cube (bouillon cube)
• 2 tbsp vinegar
• 1 tbsp sugar
• 2 L water (approx 8 cups)
• 5 tbsp cornflour (mixed with 1 cup water for slurry)
• 2 eggs (beaten)
• 2 tbsp spring onions (chopped, for garnish)

Steps

1. 1

   Heat oil in a large pot or wok over medium-high heat. Add the chopped garlic and sauté until fragrant.

2. 2

   Add the chicken and cook until it turns white and is mostly cooked through.

3. 3

   Add the mushrooms, cabbage, corn, and carrots. Sauté for 2-3 minutes until slightly softened.

4. 4

   Pour in the water and add the chicken cube, black pepper, salt, garlic powder, dark soy sauce, regular soy sauce, hot sauce, oyster sauce, vinegar, and sugar. Stir well and bring to a boil.

5. 5

   Once boiling, slowly pour in the cornflour slurry while stirring constantly to thicken the soup to your desired consistency.

6. 6

   Reduce heat to low and slowly drizzle in the beaten eggs while stirring gently to create ribbons.

7. 7

   Remove from heat, garnish with fresh spring onions, and serve hot.

Notes

Adjust the amount of hot sauce and vinegar to suit your personal preference for spice and acidity. Ensure the cornflour is fully dissolved in the water before adding to the pot to avoid lumps.

Nutrition per serving

• main
• soup
• indo-chinese
• dairy-free
• winter
• comfort food
• stovetop