Hot & Sour Noodle Soup
Soups & Salads
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Hot & Sour Noodle Soup

Spicy and tangy from the chilli, vinegar and rice wine, this is like the classic Chinese takeaway dish but thickened with extra cornflour rather than an egg. Although particularly good with rice noodles, ramen or soba noodles also work well here. Feel free to throw in some greens such as pak choi, spinach or cabbage right at the end.
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Serves
4
Total Time
50 Minutes
Ingredients
2 tbsp of sesame oil
2 garlic cloves, finely sliced
2cm piece of ginger, peeled & grated
150g of shiitake mushrooms, sliced
100g of oyster mushrooms, sliced
2 red chillies, deseeded & finely chopped
1.5l of vegan stock
3 tbsp of light soy sauce
4 tsp of rice wine vinegar
1.5 tbsp of Chinese Shaoxing rice wine or dry sherry
1.5 tbsp of light brown sugar
½ tsp of ground black pepper
100g of rice, ramen or soba noodles
100g of canned, drained sliced bamboo shoots
3 tbsp of cornflour
3 tbsp of water salt, if needed
To Serve
3 spring onions, finely sliced
Lime wedges
Method
Step 1

Heat the sesame oil in a large saucepan, add the garlic and ginger and cook over a medium heat for four minutes. Then add all the mushrooms and the chillies and cook for about ten minutes until the mushrooms are softened and caramelised.

Step 2

Pour over the stock, soy sauce, vinegar and rice wine or sherry and sprinkle in the sugar and pepper, then simmer for 20 minutes to allow the flavours to mingle.

Step 3

Stir in the noodles with the bamboo shoots and cook according to the packet instructions for your chosen noodles.

Step 4

Just before the noodles are ready, mix the cornflour with the measured water until smooth, add to the soup and cook, stirring, for about two minutes until thickened. Taste and add salt if needed.

Step 5

Serve in bowls topped with the spring onions and some lime wedges alongside.

Recipe courtesy of Broke Vegan: One Pot: Over 100 simple plant-based recipes that don't cost the Earth by Sam Dixon (Aster, £12.99).

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Photographer: Charlotte Nott–Macaire

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