This Chinese soup is brilliant as it's so easy to make and full of fresh flavours. If you've never tried hot and sour soup, get ready for a taste revelation.


  • 1 litre/ 35 ¼ fl oz vegetable stock

  • 1 tbsp freshly grated ginger

  • ½ Chinese leaf, chopped into 2cm strips

  • Small handful of dried Shitake mushrooms, soaked in boiling water for 20 minutes and chopped into long strips, stalks discarded

  • Small handful of fresh oyster mushrooms

  • 1 small tin of bamboo shoots, cut into long strips

  • 1 small pack of rice noodles

  • 1 small block fresh tofu, cut into long strips

  • 2 tbsp light soy sauce

  • 2 tbsp rice vinegar

  • 1 egg, whisked (optional)

  • 1 red chilli, deseeded and chopped (optional)

  • 1 spring onion, finely chopped

  • Small handful of coriander, finely chopped

  • Salt and freshly ground pepper


  • 1.

    Heat the stock in a large pan to simmering point and add the ginger, Chinese leaf, oyster mushrooms, shitake mushrooms and bamboo shoots. Gently stir and cook for 5 minutes.

  • 2.

    Add the rice noodles, cook for 1 further minute, then add the tofu. Season to taste with the light soy sauce, rice vinegar, salt and pepper and bring to the boil. Add the beaten egg, spring onion and chilli. Sprinkle with some coriander and serve in large noodle bowls.

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