Hot and Spicy Soup

A comforting Chinese-style soup with prawns, wood ear mushrooms, bamboo shoots and chilli, finished with egg and a tangy vinegar-based seasoning.

Ingredients

Main Ingredients

• 20g prawns
• 10g wood ear mushrooms
• 10g bamboo shoots, shredded
• 5g chilli, chopped
• ⅔ bowl chicken stock

Sauce for Finishing

• ½ egg, well beaten
• ½ tsp cornflour
• 1 tbsp cold water

Seasonings

• 1 tbsp hot bean sauce
• 2 tsp light soy sauce
• 3 tbsp Chinkiang vinegar

Method

1. Cook the Soup

Pour the chicken stock into a medium saucepan. Add the prawns, wood ear mushrooms, bamboo shoots, chilli and all the seasonings.

Bring the soup to a boil, then continue cooking for 2 minutes. Reduce the heat to low.

2. Prepare the Cornflour Slurry

In a small bowl, mix the cornflour and cold water until smooth and free of lumps.

3. Thicken the Soup

Slowly pour the cornflour mixture into the soup while stirring continuously until well combined and slightly thickened.

4. Add the Egg

Slowly pour the beaten egg into the soup in a thin stream while gently stirring in a circular motion.

5. Season

Taste and adjust with salt and pepper if needed.

6. Serve

Serve hot.

Notes

• Add more chilli for extra heat.
• Adjust the amount of vinegar according to your preferred level of tanginess.
• Stir continuously while adding the cornflour slurry to prevent lumps.
• Pour the egg slowly for fine strands of cooked egg throughout the soup.

Tags

Chinese, Hot and Spicy Soup, Soup, Chinese Starter, Prawns, Seafood, Wood Ear Mushroom, Bamboo Shoots, Spicy, Tangy, Easy Recipe